Jenny Maltese's Black Forest Pavlova
- 6 egg whites (180g)
- 1 cup honey or maple syrup (235ml)
- 1 teaspoon vanilla extract
- Pinch fine sea salt
- 2 tsp corn flour
- 1kg Greek Yogurt
- 2 tsp vanilla
- 2 tsp rum essence (optional)
- 2 Tbsp. honey or maple syrup
- 400g Morello Cherries in Kirsch Sauce (or Sour Cherries in Syrup)
- Fresh Cherries
- Melted dark chocolate (or chocolate shavings)
- Fresh mint leaves (optional)
- Pre-heat oven to 100ºC (gas mark 1). Line 2 baking trays with greaseproof paper.
- In a clean bowl of a heavy-duty stand mixer add egg whites, honey or maple syrup, vanilla extract and salt. With a clean whisk attachment, beat on high speed until stiff peaks form, about 3 minutes, mix in cornflour at the end.
- To form the two meringues you can simply scoop tablespoons sized dollops on to the greaseproof paper, or use a piping bag with a star attachment to pipe the meringues, round or on a wreath form.
- Bake at 100ºC for 2 hours. Do not open the oven. When finished baking, shut off oven and leave inside for another 2 hours or so.
- Once finished cooling in the oven, the meringue is ready to eat. If not eating right away you must store in an air-tight container immediately or they will go soft. Store in an airtight container for up to two weeks.
When making a meringue it is important to have very clean utensils as any grease or water can make the meringue not work. Dust some cocoa powder on your meringues before baking for a beautiful pavlova. You can make your meringues ahead and store in an airtight container until ready to be used.
To assemble the pavlova:
- Place one layer of meringue on a cake stand and top with half the yoghurt mix and drizzle some chocolate.
- Add the next layer of meringue and then top with the remaining yoghurt mix.
- Decorate with cherries, dark chocolate, fresh mint leaves and drizzle with the cherry syrup and serve straight away.