- The night before or earlier in the day, make the pavlova: preheat the oven to 160° and trace out at 20x30cm rectangle on a baking paper lined tray.
- In a stand mixer with a very clean, dry bowl and whisk attachment (no grease), whisk the room temperature egg whites with a pinch of salt on medium speed to soft peaks.
- Gradually add the caster sugar, spoon by spoon, until it is all added. Beat on medium for a further few minutes, then add the white vinegar and beat on high for 5 minutes until stiff and the sugar has completely dissolved – no granules when you rub a pinch between your fingers. Add the cooled melted chocolate and just swirl through.
- Spoon onto the tray and spread into a rectangle. Place in the oven and turn down to 130°C. Bake for 1hour – 90 minutes or until dry and crisp to touch on the surface, then turn off the oven and leave to cool completely.
- Preheat oven to 200°C. Place the cherries in a roasting dish and toss with balsamic and caster sugar. Add 1/4 cup water. Roast for 30 minutes or until tender and syrupy. Leave to cool.
- When ready to serve, whisk together the cream, mascarpone, icing sugar and vanilla until thick. Spread the cream in swirls over the pavlova. Top with cherries and grated chocolate.
Cherry & Chocolate Slab Pavlova
Recipe by The Brick Kitchen
Treat your guests to The Brick Kitchen's Cherry & Chocolate Slab Pavlova this Christmas.
Ingredients
- PAVLOVA
- 6 egg whites, room temp
- 350g caster sugar
- 1 teaspoon white vinegar
- 100g dark chocolate, melted, at room temp
- MASCARPONE CREAM
- 1 1/2 cups cream
- 250g mascarpone
- 40g icing sugar
- 2 teaspoons vanilla essence
- CHERRIES
- 500g cherries, halved and pitted.
- 1 tablespoon balsamic
- 3 tablespoons caster sugar
- 1/4 cup water
- Chocolate to grate.
