Pavlova

Chestnut and cherry pavlova

Layer meringue tiers with chestnut cream and sweet, dark cherries for the ultimate dessert

By , 02 December 2019

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Chestnut and cherry pavlova
  • Cook: 1 Hour 50 Mins
    plus cooling

  • Serves: 24

Nutritional Info
Each 106G serving contains
  • Energy

    1362KJ

    325KCAL

    16%
  • Fat

    14.8g

    med

    21%
  • Saturates

    8.5g

    high

    43%
  • Sugars

    41.3g

    high

    46%
  • Salt

    0.11g

    low

    2%
of your reference intake.
Typical energy values per 100G: 1284kJ/307kcal.
Ingredients
  • FOR THE MERINGUE
  • 14 medium egg whites
  • 700g caster sugar
  • 200g dark chocolate (70% cocoa), melted then set aside to cool for10 mins
  • FOR THE TOPPING
  • 100g frozen black cherries, thawed
  • 1tbsp cornflour
  • 20g caster sugar
  • FOR THE FILLING
  • 180g pack Merchant Gourmet Whole Chestnuts, puréed
  • 600ml whipping cream
  • 3tbsp icing sugar
  • TO DECORATE
  • 100g dark chocolate (50% cocoa), chopped
  • 100g fresh cherries
  • 30g blanched hazelnuts, toasted and chopped
Method
  • Preheat the oven to 120C/ 100C Fan/Gas 1. In pencil, draw 3 circles on 3 separate pieces of baking paper: 25cm, 20cm and 15cm in diameter. Turn over and put on 3 baking sheets (the circles will still be visible).

  • Mix the meringue in 2 batches; use ½ the egg whites and ½ the sugar at a time. In a very large, clean bowl, whisk the egg whites to stiff peaks. Beat in the sugar 1tbsp at a time. Gently fold through the melted chocolate until marbled.

  • Spread the mixture on the baking paper, using the circles as a guide. Bake for 2 hrs. Turn off the heat; cool in the oven.

  • Simmer 50ml water and all the topping ingredients in a pan for 2 mins until thickened. Allow to cool.

  • Whisk the chestnut purée, cream and icing sugar until soft peaks form.

  • Microwave the chopped chocolate in 30-sec bursts to melt. Stir, then dip the base of each fresh cherry; put on baking paper to set.

  • Put the large meringue on a serving plate; spread with ⅓ of the chestnut cream. Add the middle meringue, more cream, then the small meringue. Top with the rest of the cream.

  • Drizzle the cherry mixture over the pavlova. Top with the chocolate cherries and hazelnuts.