AGA Demonstrator Naomi Hansell's Black Forest Meringue Pavlova is easy to make and impressive to serve...
Serves 12
8 egg whites
480g caster sugar
2 tsp cocoa powder and extra for dusting
600ml double cream
A tin of black cherries in juice or syrup
3 tbsp brandy
50g dark chocolate, grated or dark chocolate curls
A large baking tray (the AGA cold plain shelf is good for this), even better if you have 2.
The small Portmeririon for AGA Baking Trays are perfect
Preparation Time: 30 minutes. Cooking Time: 1 hour 30 minutes.
1. Line two large baking trays with greaseproof paper and draw a rectangle approximately 12cm x 26cm on each.
2. Whisk the eggs whites in a very clean bowl until quite stiff then gradually add the sugar a tablespoon at a time and whisk until glossy and quite stiff.
3. Sift the cocoa powder over the meringue and fold in very gently for a couple of times to give a marbled effect.
4. Spoon the meringue onto the lined trays, spreading into rectangles with a slight dip in the middle.
5. Place in the oven. CAST OVEN: on the grid shelf on the floor of the simmering oven or oven on B1. FAN OVEN: preheated to B1/100°C/200°F. Cook for approximately an hour and a half or until meringue is dried and lifts off the paper.
6. Allow to cool whilst you prepare the filling.
7. Make the boozy black cherries by straining out the cherries from the 400g tin. Put the juices into a small pan with the brandy and heat on the boiling plate for 3 minutes until bubbling.
8. Make the boozy black cherries by straining out the cherries from the 400g tin. Put the juices into a small pan with the brandy and heat on the boiling plate for 3 minutes until bubbling.
9. Continue to heat until the juices turn syrupy. Allow to cool.
10. Add the cherries and set aside.
11. To assemble the meringue, whip the cream in a large bowl until it forms soft peaks. Do not over whip.
12. Put one meringue layer on to a serving dish and top with half the cream, spreading out almost to the edges. Spoon over half the cherries and some of the syrupy juices. Carefully place the second meringue on top, repeat with the rest of the cream, cherries and finish with the grated chocolate or chocolate curls and a dusting of cocoa powder.
Tip: Alternatively use whipping cream or crème fraiche for a softer filling.
Get ahead tip: Meringues can be stored in an airtight container until needed. Cherries can be prepared and chilled for several days. The Portmeririon for AGA Baking Trays are perfect to serve your meringue.
