Get ready to WOW everyone with this show-stopping Christmas dessert!
We’re only a week away from Christmas, which means those of us on dessert duty are hunting for something show-stopping. You’re no plain Jane, and the dessert you bring to Christmas lunch shouldn’t be either, so let’s make a dessert that’ll make everyone’s eyes light up!
If you were to think of classic Australian Christmas desserts, pavlova would undoubtedly be the first that comes to mind. Crunchy on the outside, sweet and fluffy on the inside and topped off with fresh cream and fruits - the contrasting flavours in pavlova make for a perfect Christmas dessert in the summertime.
We’ve put a spin on the classic Aussie pavlova, and the result is spectacular. It combines light, airy meringue with morello cherries, dark chocolate and of course, our coffee. Taking inspiration from a classic pavlova and black forest cake, this is truly magic in your mouth.
If you recreate this decadent treat, we’d love you to share it on Instagram and/or Facebook and tag us @urbanbrewpods. Feel free to tweak it and add your own twist!
1 ⅔ cups (330g) caster sugar
6 egg whites (room temperate)
1 tsp white vinegar
1 tsp natural vanilla extract
2 tsp cornflour
1 ½ dark cocoa (sifted)
2 tbsp strong black coffee (chilled)
1 tbsp icing sugar
Tin of Morello cherries
Dark chocolate shavings or curls
Preheat oven to 175°c. Cover 2 baking trays with non-stick baking paper and draw 2 circles around 20cm wide on each.
Beat egg whites until soft peaks form.
Gradually beat caster sugar in until completely dissolved, then add vanilla extract.
Fold vinegar and cornflour in, then lightly fold in the cocoa, ensuring you leave streaks of cocoa.
Split and shape meringue into the two rounds on the baking paper lined trays.
Place meringues into the oven, immediately turn the temperature down to 100°c and bake for 1 and a half hours.
Once finished, turn the oven off but do not remove the meringues until the oven is cool. You can leave it overnight.
Place cream and coffee in a bowl and whip until soft peaks form.
Add icing sugar and whisk to form peaks.
Drain the Morello cherries into a colander with a bowl underneath to catch the syrup. You want to get as much juice out of them, so leave them to sit for a while and give them a good shake.
Pour cherry juice into a saucepan and reduce down over medium heat for 5-10 minutes. It should have a honey-like consistency. Set aside.
Putting It Together
Slide one meringue round onto a serving platter - a cake stand would be ideal.
Spread half of the cream over the bottom meringue and place half of the cherries and chocolate shavings on top.
Place the other meringue round on and repeat the above step. Finish it off by drizzling the cherry syrup all over the pavlova.