PAVLOVA WITH FRESH CHERRIES AND CHERRY JAM
 
Prep time
Cook time
Total time
 
Pavlova with fresh cherries and cherry jam (Recipe also in English on OPSD blog) This Pavlova with fresh cherries and cherry jam made with pistachio, chocolate and fresh cherries, is a delicious dessert for any special occasion. What a show-stopper!
AUTORE:
TIPO DI RICETTA: Dessert
PORZIONI: 8
INGREDIENTI
  • 225 ml eggwhite (approx 6 eggs)
  • 330 g caster superfine sugar
  • 1½ tsp white vinegar
  • Cherry jam
  • double cream
  • pistachio, roughly chopped
  • cherries
  • grated dark chocolate
  • fresh mint leaves
  • icing (confectioner's) sugar, for dusting
  • butter melted, for greasing baking paper
COME PROCEDERE
  1. Preheat the oven to 200°C.
  2. Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
  3. Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds between each addition.
  4. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 minutes or until the mixture is stiff and glossy.
  5. Add the vinegar and whisk for 4 minutes or until glossy and combined.
  6. Line a large baking tray with baking paper and draw around a 20cm plate to make a circle and turn the paper upside down and grease with butter.
  7. Using a pastry bag fitted with a large tip and paint inside 3 stripes with cherry jam. Carefully scoop the meringue into your prepared pastry bag.
  8. Twist the top to close and pipe 6 or 8 spiral shapes on your baking paper.
  9. Lightly flatten the top using the back of a wet spoon.
  10. Reduce the oven temperature to 120°C and bake for 1 hour 30 minutes or until dry and crisp to the touch.
  11. Turn the oven off and allow the pavlova to cool completely in the oven.
  12. When ready to serve, carefully slide the meringue onto your serving platter.
  13. Place the cream in a bowl and whisk until soft peaks form.
  14. Top the pavlova with the cream, chopped pistachio, the mint leaves, chocolate and cherries.
  15. Serve the pavlova within 2 hours, keeping it chilled.
  16. Dust with icing sugar to serve.
NOTE
Recipes inspired by Donna Hay
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/pavlova-con-ciliegie/