The combination of chocolate and cherries is delicious, and I like to use the pavlova method of making meringues. The addition of cornflour and vinegar gives you that lovely mallowy centre.
pinch of salt
225g/8oz golden caster sugar
1 tsp cornflour
½ tsp pure vanilla extract
1 tsp white wine vinegar
25g/1oz cocoa powder
425g/15oz can pitted black cherries in syrup
200g/7oz carton fat-free fromage frais
Preheat the oven to 140C/275F/Gas 1.
Whisk the egg whites with the pinch of salt until very stiff. Gradually add the sugar to make a stiff, shiny mixture. Stir together the cornflour, vanilla and vinegar and whisk in. Sift over the cocoa then whisk in.
Spoon 12 oval shapes onto two baking sheets lined with silicone or Teflon paper. Bake for 45 minutes until the outer shell is crisp but the centre still feels a little soft. Carefully peel off the paper and leave to cool.
Meanwhile, drain the cherries, pouring the syrup into a small saucepan. Bring the syrup to a boil and bubble rapidly for 7-8 minutes until thick. Set aside to cool.
Stir the cherries into the fromage frais. Spoon the mixture onto six of the meringues, then drizzle over the thickened syrup. Cover with the remaining meringue halves and serve soon.
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Cherry chocolate pavlova
Pavlova
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