Black Forest Pavlova with Espresso Cream

Black Forest Pavlova with Espresso Cream
Black Forest Pavlova With Espresso Cream

This weekend is a long Australian holiday. It's been a weekend celebrating with a classic Aussie barbie (BBQ), wearing an Australian flag printed on someone's t-shirt or bikini, shouting "Aussie Aussie Aussie oi oi oi" (unfortunately) and eating lamington (very fortunately). But for some people it eats pavlova, and I have seen some of them proudly displayed on Facebook and regular social media sites this weekend.

Now I know there is some debate (actually, a lot of debate) about the exact origin of the pav, I've even discussed this in a recent post. Yes, I know it comes from New Zealand, but for many people it is still a major part of Australia Day celebrations. Because we don't really have a lot of dishes that we can call authentic Australian cuisine, the reason is understandable.

Prep Time: 1 Hour
Cook Time: 2 Hours.

Black Forest Pavlova with Espresso Cream
Ingredients
For the Meringue
  • 1 teaspoon vanilla essence
  • 8 egg whites
  • 2 cups granulated raw sugar
  • 2 tablespoons dutch cocoa powder
For the Topping
  • ½ cup chopped walnuts
  • 2 cups thickened (whipping) cream
  • 2 tablespoons strong espresso coffee
  • a 680 gram (24 ounce) jar of morello cherries
  • ½ cup dark chocolate curls 
  • ½ cup dark chocolate shavings
Instruction
  1. Preheat oven to 220ºC (approx 420˚F). Place a sheet of baking paper on two large baking tray and draw 20cm (8″) rounds.
  2. Separate your eggs making utmost care not to contaminate the egg whites with any egg yolk. Any fat in the egg whites will prevent them from beating properly and will weigh them down.
  3. Beat your egg whites until they are stiff and add your sugar slowly along with the vanilla essence, one tablespoon at a time and beat until stiff peaks form. Turn your bowl upside down to make sure the whites are stiff enough. If not, beat another minute or so then check again.
  4. Sift the cocoa powder into the raw meringue and fold through carefully ensuring you leave streaks of cocoa rather than fully incorporating it.
  5. Shape the meringue into the two rounds on the baking paper/trays. Place meringues into oven and immediately turn temperature down to 120 degrees celcius. Bake for 90 minutes then turn off oven, do not remove meringues until oven is cool.
Topping
  1. Drain the morello cherries into a colander with a bowl underneath it to catch the syrup. Give the cherries a shake to make sure the syrup drains out of them. You will want the cherries quite dry so give them a bit of time to drain.
  2. Pour the cherry syrup into a saucepan and over medium heat reduce it down to a honey-like consistency (about 5-10 minutes). If you over-reduce you can add a little bit of water and whisk through to make it more liquid again. Set aside.
  3. Beat the cream with the coffee until stiff peaks form. With a silicone spatula spread half of the cream over the bottom meringue, place cherries on the cream along with half of the chopped walnuts. Sprinkle half of the chocolate shavings over the meringue.
  4. Place the top meringue layer over the bottom. Spread the remaining cream over it along with the cherries, nuts and chocolate shavings. Top  with the chocolate curls. Drizzle the cherry syrup over the entire pavlova.

Komentar

Posting Komentar

Postingan populer dari blog ini

Chai Pumpkin Cake With Maple Browned Butter Frosting

Gambar
Chai Pumpkin Cake With Maple Browned Butter Frosting   This chai pumpkin cake with maple browned butter frosting is the cake to make this thanksgiving! Three soft, perfectly sweet, extra pumpkiny, chai spiced pumpkin cake layers. Each generously frosted with the most delicious maple browned butter frosting. Decorate with mini pumpkin cakes and you’ll have a deliciously festive pumpkin cake that beats out any ordinary pumpkin pie. Prep Time:   30   Minutes Cook Time:   30   Minutes Total Time:   1   Hour Servings : 12 Calories:   405   Kcal   Ingredients ·         3   cups   all-purpose flour ·         2   teaspoons   baking powder ·         1   teaspoon   baking soda ·         1 ½   teaspoons   kosher salt ·         1   tablespoon   ground cinnamon ·         2   teaspoons   ground ginger ·         1   teaspoon   ground cardamom ·         ½   teaspoon   all-spice ·         ½   teaspoon   freshly grated nutmeg ·         ¼   teaspoon   ground black pepper ·         1   cup   canola oil ·
Baca selengkapnya

Low Syn Moroccan Chicken Casserole

Gambar
Low Syn Moroccan Chicken Casserole Low Syn Moroccan Chicken Casserole This Moroccan Chicken Casserole is a family favorite and is packed with flavor. All cooked in one pan, don't just like the food you like. For casseroles, I prefer using chicken thighs because I find the meat is really moist and absorbs more flavor, than chicken breast. Prep Time : 10 Mins Cook Time : 1 Hour 40 Mins Total Time : 1 Hour 50 Mins Ingredient ½ teaspoon of turmeric 1 courgette (zucchini), halved and sliced ¼ teaspoon of cinnamon 300ml / 1.25 cups of chicken stock 1 teaspoon of chili powder fresh coriander for decoration 8 boneless chicken legs (all visible fat removed) 1 onion, halved and finely sliced 2 cloves of garlic, crushed 1 teaspoon of freshly grated ginger 2 carrots, sliced orange juice (1 syn) 1 tablespoon of honey (3 syns) 2 teaspoons coriander 2 teaspoons of cumin 1 teaspoon of paprika ¼ teaspoon of cloves Spray oil Instruction Preheat the oven to 180c 350f Spray the pan with spray oil over
Baca selengkapnya

Creamy Mushroom and Spinach Gnocchi Recipe

Gambar
Creamy Mushroom and Spinach Gnocchi Recipe Creamy Mushroom and Spinach Gnocchi Recipe This thick mushroom and spinach gnocchi is a decent restaurant dinner made in one pan and ready in less than 30 minutes! White wine and parmesan cheese make this sauce extraordinary. Prep Time : 10 Minutes Cook Time : 20 Minutes Total Time : 30 Minutes Creamy Mushroom and Spinach Gnocchi Recipe Ingredient 12 ounces of cut portobello mushrooms 1 generous little spinach 1 teaspoon of Dijon mustard Fresh chopped parsley, to taste 1 tablespoon of olive oil 1/2 chopped onion 2-3 cloves of minced garlic 3 lines of Italian seasoning 1/3 cup dry white wine 1 cup whipped / heavy cream 1 pound of raw potato gnocchi 1/2 cup of freshly shredded Parmesan cheese Salt & pepper to taste Instructions Add olive oil to the pan over medium heat. Add onions and saute for 5 minutes, stirring occasionally. It's fine if it becomes brownish. Add mushrooms, garlic, and Italian seasonings. Continue cooking, stirring occ
Baca selengkapnya