Ease of preparation rating: Hard
Yield: 1 (8-inch) cake
8 egg whites, room temperature
1/8 teaspoon (0.5 ml) salt
2 cups (480 ml) icing sugar
2 teaspoons (10 ml) cornstarch
1 teaspoon (5 ml) white vinegar
1 teaspoon (5 ml) vanilla extract
1 drop (1 ml) cherry extract
1 cup (240 ml) dark chocolate chips
6 egg yolks
½ cup (120 ml) sugar
2 tablespoons (30 ml) cherry brandy
1 package gelatin (1 tablespoon (15 ml) dissolved in 2 tablespoons (30 ml) of water)
2 cups (480 ml) heavy cream
Chocolate sparkle cherries
2 ounces (60 g) bittersweet chocolate
10 cherries with stems
Red edible glitter
Let’s get baking!
Preheat oven to 300 F (150 C).
Lay large pieces of parchment on 2 baking sheets.
Draw 4 large circles onto parchments.
Flip parchments over.
To make meringue, add egg whites to a bowl.
Whip whites until soft peaks form.
Slowly incorporate sugar.
Add cornstarch, vinegar, vanilla, and cherry extract and continue whipping until stiff peaks form.
Spread meringue into circles on parchment.
Bake in the oven for 90 minutes.
To make chocolate cream, melt chocolate in a bain marie.
In a separate bowl, whip together eggs, sugar, and cherry brandy.
Take chocolate bowl off heat. Slowly pour egg mixture into chocolate, stirring to incorporate. Place bowl back on the bain marie.
Cook for a few minutes, stirring.
Add gelatin and stir.
Remove from heat.
Whip the cream.
Fold the cream into the chocolate mixture.
Put in the fridge to cool and set.
To make the cherries, melt chocolate in a bain marie.
Line a baking tray with parchment paper.
Holding the stem, dip a cherry into the melted chocolate.
Dip the cherry into the edible glitter.
Set cherry on parchment paper.
Put in the fridge to set.
To assemble, layer the pavlova with the chocolate cream.
Top with sparkle cherries.