Black Forest Pavlova with Espresso Cream

Black Forest Pavlova with Espresso Cream, an adaptation of an Aussie-Kiwi classic merged with European flavours, and she’s a bit like this country: big, beautiful, diverse in flavour, and she speaks with a slight accent. That’s what makes her so special.

Black Forest Pavlova with Espresso Cream

Ingredients
MERINGUE:
  1. 8 egg whites
  2. 2 cups granulated raw sugar
  3. 2 tablespoons dutch cocoa powder
  4. 1 teaspoon vanilla essence

TOPPING:
  1. 2 cups thickened whipping cream
  2. 2 tablespoons strong espresso coffee
  3. I (24 ounce) jar morello cherries (680 gram)
  4. 1/2 cup walnuts, chopped
  5. 1/2 cup dark chocolate curls
  6. 1/2 cup dark chocolate shavings

Directions
  • Preheat oven to 220º C. Place a sheet of baking paper on two large baking trays and draw 20cm rounds.
  • 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.