We’ve used Swiss meringue as the base of our pavlova, which is a more stable mixture as the sugar is dissolved into heated egg whites. The result is a meringue with incredible texture, well worth the extra effort.
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Yields:
8 serving(s)
Prep Time:
45 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 55 mins
Cal/Serv:
480
Ingredients
FOR THE MERINGUE
4 medium egg whites
250 g caster sugar
FOR THE FILLING
370 g jar black cherries in kirsch, we used Opies
2 tsp. cornflour
100 g white chocolate, finely chopped
400 ml double cream, at room temperature
1 tsp. vanilla bean paste
Directions
Step 1Preheat oven to 140°C (120°C) mark 1. Draw an 18 x 26cm rectangle on a sheet of baking parchment. Flip the parchment, so the ink is underneath, and place it on a baking sheet.
Step 2In a large heatproof bowl set over a pan of barely simmering water, beat the egg whites and sugar using a handheld electric whisk until the mixture is warm to the touch and the sugar has dissolved, about 5min. Remove bowl from the heat and continue to beat on high for 10min, or until the meringue is thick and the outside of the bowl is completely cool.
Step 3Spoon and spread the meringue into the rectangle template, banking up the sides slightly. Bake for 1hr, then turn the oven off and leave the meringue inside to cool completely.
Step 4For the filling, strain the cherries (reserving the liquid). Measure the cornflour into a small pan and whisk in 125ml of the reserved liquid. Cook over medium heat, whisking until thickened. Remove from the heat, scrape into a bowl and stir in the cherries. Cool completely.
Step 5Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of barely simmering water. Remove bowl from the heat and set aside to cool completely.
Step 6To serve, in a large bowl beat the cream and vanilla until the mixture just holds its shape. Add all but about 1-2tbsp of the white chocolate and fold in using a large metal spoon or spatula.
Step 7Transfer the meringue to a serving plate or board. Spoon on the cream and top with the cherry mixture. Drizzle over remaining white chocolate and serve.
GET AHEAD Make meringue and cherry topping up to a day ahead. Once cool, transfer meringue to an airtight container and store at room temperature. Cover and chill cherry topping. To serve, allow cherry topping to come to room temperature and complete recipe.
Per serving:
Calories: 480
Protein: 4g
Fat: 31g
Saturates: 19g
Carbs: 50g
Sugars: 48g
Fibre: 0.5g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
