Choc cherry and coconut marshmallow pavlova

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How to make Choc cherry and coconut marshmallow pavlova

  • Yield : 20
  • Prep Time : 0:25
  • Cook Time : 1:15
  • Total Time : 1:40

Ingredients

  • 8 egg whites
  • 2 1/2 cups caster sugar
  • 1/4 teaspoon cream of tartar
  • 2 teaspoons white vinegar
  • 2 teaspoons cornflour
  • 2 teaspoons vanilla extract
  • 1/3 cup coconut flakes
  • 415g can stoneless black cherries
  • 1 vanilla bean, split
  • 600ml thickened cream, whipped
  • Grated dark chocolate, to decorate

Method

  • Step 1 Preheat oven to 120C/100C fan-forced.
  • Step 2 Mark 2 x 20cm circles onto 2 pieces of baking paper. Place on 2 greased baking trays, marked-side down.
  • Step 3 Using an electric mixer with a large bowl, beat egg whites, 2 cups sugar and cream of tartar together for 10 to 12 minutes or until mixture is thick and glossy, and sugar has dissolved. Add vinegar, cornflour and vanilla extract. Beat for 30 seconds or until combined. Using circles as a guide, spoon mixture evenly onto prepared trays. Using a spatula, make furrows up the sides. Sprinkle with coconut. Bake for 1 hour to 1 hour 15 minutes or until meringues are firm to touch. Turn off oven. Cool in oven with door slightly ajar.
  • Step 4 Meanwhile, drain cherries over a small saucepan. Reserve cherries. Add remaining sugar and vanilla bean to cherry liquid in pan. Stir over medium heat for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until syrup has thickened. Set aside to cool completely (see note). Remove and discard vanilla bean.
  • Step 5 Carefully transfer 1 meringue to a serving plate. Fold 2 tablespoons cherry sauce through 1/2 the cream to create a marbled effect. Spoon onto meringue. Top with 1/2 the reserved cherries. Place remaining meringue on cherry layer. Dollop with remaining cream and top with remaining cherries. Drizzle with remaining cherry sauce. Decorate with chocolate. Serve.

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