The Forêt Noire Pavlova

Method

for the Meringue

• 1)

  Preheat your oven to 100C

• 2)

  Line a baking tray with baking paper, trace an 8 inch circle on it.

• 3)

  Place your egg whites in a large bowl, either in a stand mixer with the whisk attachment or to be used with hand held whisks.

• 4)

  Make sure no traces of fat from either the egg yolks or residue are anywhere in the mixing bowl or on the whisks.
  Start whisking the eggs on medium low speed until broken up and frothy.

• 5)

  Add the cream of tartar and whisk on medium speed until the egg whites form some soft peaks

• 6)

  Start adding the sugar 1 tbsp at a time, whisking on medium-high speed, until all the sugar is well incorporated and the meringue is smooth and glossy.

• 7)

  Fold in the vanilla, the cornstarch, the sifted cocoa and the chopped chocolate.

• 8)

  Transfer to the baking sheet and form into a domed disc.

• 9)

  Bake for 60min at 100C then 80C for 30-45min.

For the berries coulis

• 1)

  In a small pot, place the berries, the sugar and the lemon juice.

• 2)

  Bring to a boil then simmer until thick.

• 3)

  The coulis will thicken once cooled.

For the mascarpone cream

• 1)

  In the bowl of a stand alone mixer fitted with the whisk attachment (or using a hand held mixer), place the mascarpone and whisk on medium speed until creamy.

• 2)

  Add the whipping cream and whip on medium-high until cream is thick and fluffy.

• 3)

  Gently fold in the vanilla.

• 4)

  Keep refrigerated until ready to use

instruction to assemble

• 1)

  Place the cooled meringue on your serving dish or a cake board.

• 2)

  The meringue will be chewy and might collapse in the center- it’s normal.

• 3)

  Start by painting the meringue with some melted chocolate. Wait for it to dry a bit before adding some drizzled coulis

• 4)

  Next add half the cherries then the cream and swirl some more coulis in.

• 5)

  Dust the edges with cocoa powder.

• 6)

  Top with both cherries, red currants, grated chocolate and gold leaf if using.

• 7)

  Refrigerate until ready to serve.