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Emma Bakes… Black Forest Pavlova

Posted February 12, 2013 by Emma Carroll in Ramp Archives

Hey, did you hear? Thursday is Valentine’s Day – the one and only day of the year you can display your love and affection for another human being by buying them absolute rubbish. ‘I think you’re great – here’s some overly-slutty underwear that won’t fit you’. ‘I have a crush on you, here’s a toy pig that sings Flying Without Wings ’. ‘Nice to meet you. Here are some flavoured condoms, let’s get to it’. Who says romance is dead?

If you are looking to stir up some Valentine’s Day ‘romance’ with your husband/wife, partner, boy/girlfriend, some hottie you just met in a bar or, let’s face it, yourself, this Black Forest Pavlova is just the thing. It looks impressive, it tastes effing delicious and it’s got nuts and cherries in it (subtle bit o’filth) – what more could you want? Oh. That. Well, let’s wait and see, shall we? *wink wink*

Note: It has been scientifically proven (probably) that the way to a person’s heart is through their stomach, so forget buying all that heart shaped tat and show your love by whipping them up something sticky and sweet to put into their mouth (no not that, dirtbag!).

Black Forest Pavlova
Ingredients: Makes 1 giant Pavlova. Serves 12-ish

For the Meringue:
  • 8 Egg Whites
  • 500g Caster
  • 1 Tablespoon Vanilla Extract
  • 2 Tablespoons Cocoa Powder
For the Topping:
  • 2 x Tins of Pitted Cherries in Syrup
  • 100g Walnuts, chopped
  • 500ml Cream
  • 50g Dark Chocolate, Grated



Preheat your oven to 220C and line 2 baking trays with baking paper or lightly oiled tin foil. If you’re using the baking paper, you can draw around a plate to get a circular template for your meringue. Just flip the paper over so the ink faces down – you’ll still be able to see the outline, you just won’t get ink in your pavlova.



In a super-clean bowl, put your egg whites. Beat with an electric whisk until thick and foamy, about 5 minutes.

Black Forest Pavlova



Slowly add in your sugar, a bit at a time until the eggs are stiff and shiny.

Black Forest Pavlova



. Beat in the vanilla extract.

Black Forest Pavlova



Sieve the cocoa powder into the eggs and fold in gently. Don’t mix it in fully – it should look marbled.

Black Forest Pavlova



Spread half of the meringue into an even circle on one of the baking sheets. Do the same with the other half.

Black Forest Pavlova



Put both meringues into the oven and immediately reduce the temperature to 120C. Bake for 90 minutes then turn off the oven and allow the meringues to sit in the oven for a further 60 minutes. Remove from the oven and allow to cool for about 10 minutes before carefully peeling off the baking paper/foil.

Black Forest Pavlova



While the meringues are in the oven you can get on with the topping. Strain the tins of cherries and save the syrup in a small saucepan.

Black Forest Pavlova



Put the pan with the syrup over a medium-high heat for 10-15 or until reduced to a thick and sticky sauce. Set aside to cool.

Black Forest Pavlova



Beat the cream until thick but not butter.

Black Forest Pavlova



Once the meringues have cooled place one of them onto your serving plate and spread half of the cream over it. Naughty!

Black Forest Pavlova



. Top with half the cherries, half the chopped walnuts and half of the grated chocolate.

Black Forest Pavlova



Gently place the other meringue on top of this and repeat with the toppings.

Black Forest Pavlova



Finally, drizzle seductively with the cherry syrup. Now dig in and get ready to hear the moans and groans of pure ecstasy. Maybe it’s from the pavlova, maybe it’s from something else. That, my friend, is all up to you.

Black Forest Pavlova

Happy Valentine’s Day. xxx

About the Author

Emma Carroll

I'll be in the kitchen.

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