For a perfect pavlova recipe that’s great for all special occasions, why not give this tasty recipe a go? Black cherry and amaretto pavlova has a Christmassy filling made with cream, crushed amaretti biscuits and cherries in kirsh.
- For the meringue:
- 4 egg whites
- 225g caster sugar
- 1tsp white wine vinegar
- 2 level tsp cornflour
- 1tsp vanilla paste or extract
- 1tbsp cocoa, sifted
- For the filling:
- 390g jar cherries in kirsch (we like Opies)
- 450ml double cream
- 50g icing sugar, sifted
- 2-4tbsp amaretto (optional)
- 25g amaretti biscuits, lightly crushed
To make this pavlova recipe, heat the oven to 130°C/Gas Mark 1. Line a baking tray with non-stick baking parchment. In a large, clean bowl, beat the egg whites with a hand-held electric whisk until stiff. Gradually whisk in caster sugar until glossy and the mixture forms stiff peaks, then whisk in the vinegar, cornflour and vanilla. Sprinkle cocoa over then fold once or twice so it is roughly marbled.
Spoon the meringue onto the lined baking tray, spreading it out using the back of the spoon to make a 25cm circle of meringue with a slight lip around the edge. Bake for 1 hr 30 mins, then turn off the oven and leave in there to cool completely. Transfer to a plate.
Drain the cherries in a sieve over a saucepan. Boil the syrup until reduced to about 4tbsp, then allow to cool.
When ready to serve, whisk the cream and icing sugar together with an electric hand-held whisk until thick. Add the amaretto, if using, and whisk briefly until softly whipped; chill until required. Spoon into the centre of the meringue, scatter over the cherries, drizzle with the syrup, then sprinkle with the amaretti biscuits.
Use a glass or stainless steel bowl to make your meringue - tiny specks of dirt can cling to plastic and affect the outcome of your pavlova.