Kim's Kitchen

6 egg whites large
350 g sugar , granulated
1 tsp cream of tartar
1/8 tsp salt
2 2/3 Tbsp Tbsp cornstarch (2 tbsp + 2 tsp)
3 Tbsp cocoa powder
52 g chopped chocolate pieces

Whipped Cream
1 1/2 cup heavy whipping cream chilled

Cherry Sauce
4 cups cherries, pitted
1 Tbsp lemon juice
1/4 cup sugar
1.5 tbsp corn starch
3/4 cups water
2 Tbsp Rum or Brandy

Combine egg whites and sugar in a bowl of a mixer and whip on high speed of a stand mixer for about 15 minutes (will take longer if using a hand-held mixer).

While the meringue is whipping do some PREP: line a baking sheet pan with parchment paper and trace an 8-inch circle. Turn the paper over. Set aside

Turn oven to 175C with the baking rack in the middle.

Now, sift the cornstarch and cream of tartar into the egg whites and carefully fold them in. 

Next, sift the cocoa powder and fold again. Lastly, add the chopped chocolate pieces (or chocolate chips) and fold. 

Spread the chocolate meringue within the drawn circle. 

Reduce heat to 110C and bake for 1 hour, then turn the heat off, stick a wooden spoon between the oven and the door and allow to cool for 30 minutes. Next, remove from the oven and allow to cool completely. 

Cherry Sauce

While the Pavlova Meringue disk is cooling make the Cherry Sauce. 

Pit cherries and add them to a medium size sauce pot.

Add sugar and half the water to the cherries and set over medium heat, cook for about 3 minutes (up to 10 minutes, if you like the cherries very soft).

Meanwhile, stir the remaining water with the cornstarch.

Pour the corn starch slurry into the cherries while quickly stirring and let cook for another several minutes, or until the sauce is thickened and the cornstarch flavor disappears (do not cook the sauce with the cornstarch slurry for longer than several minutes, or the sauce will thin back down). Stir in the lemon juice and the vanilla.

Allow to cool.

Add rum or brandy and vanilla extract and stir again. Store in a closed container in the fridge.

How to make Whipped Cream

While the Pavlova base is cooling make the Whipped Cream.

Add the heavy cream to a bowl of a mixer and whip on medium until medium peaks form, about 3-4 minutes. Do not overwhip the cream or it will look curdled and separate. 

How to assemble the Chocolate Cherry Pavlova

Transfer the Chocolate Pavlova to a serving dish using a cake transferring spatula or just slide it off the parchment paper onto the serving platter. 

Top the pavlova with whipped cream. Then, layer the cherry sauce on top. 

Making Ahead
To make ahead, bake the pavlova meringue disk up to a day ahead. Store in a dry place or leave in the oven until ready to use. 
Prepare the whipped cream and refrigerate. 
Right before serving, spoon the whipped cream, top with cherry sauce and serve. 

Amount Per Serving
Calories 451

Calories from Fat 162
 

Fat 18g
Saturated Fat 11g
Cholesterol 61mg
Sodium 23mg
Potassium 217mg
Carbohydrates 71g
Fiber 2g
Sugar 62g
Protein 2g
 
Vitamin A 715IU
Vitamin C 5.9mg
Calcium 47mg
Iron 0.6mg