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Mini Pavlova with cherries

Mini Cherry Pavlovas w/ Chocolate Cream

Paula
One of my favorite pavlova recipes made with a dark chocolate cream and a delicious cherry sauce.
5 from 1 vote
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine International
Servings 12 servings

Ingredients
 
 

For the meringue:

  • 3 egg whites from 3 large eggs
  • 1 pinch of salt
  • 150 g sugar
  • 20 g liquid glucose
  • 40 ml water

For the chocolate cream:

  • 250 ml milk
  • 3 yolks
  • 30 g sugar
  • 1 tbsp starch
  • 80 g dark chocolate
  • 1 tbsp brandy

For the cherry sauce:

  • 300 g cherries
  • 50 g sugar
  • 50 ml water
  • 1 lemon

Instructions
 

For the meringue:

  • Put the water, glucose, and sugar in a small saucepan over medium heat. Stir until the sugar melts. When the sugar has completely melted, turn up the heat a little and simmer for 6-7 minutes until you get a thick syrup.
  • When the syrup starts to boil, whisk the egg whites with a pinch of salt until they become a firm foam. When the sugar syrup is ready turn off the burner.
  • Slowly pour the syrup over the egg whites and continue mixing on high. Whisk for about 10 minutes until they reach room temperature and the meringue thickens and becomes glossy.
  • Preheat the oven to 100° C/212° F . Line a large baking pan with parchment paper. Pour the meringue into a large star-tipped piping bag and pipe meringue nests onto the pan. Place in the oven and bake for an hour.

For the chocolate cream:

  • Heat the milk and sugar. Whisk the egg yolks and the starch separately. Once the milk is hot, pour a few tablespoons of milk over the yolks and mix well.
  • Pour the mixture over the milk in the pot and place it on a medium heat. Stir continuously until the cream begins to boil and thickens.
  • Take the cream off the heat and add the chopped chocolate. Stir well and then incorporate the brandy. Let the cream cool, stirring occasionally so it doesn’t form a skin.

For the cherry sauce:

  • Wash the cherries and remove the stems and pits. Place them in a heavy-bottomed pot with the juice from one lemon and the sugar and water. Put the pot on a medium heat and simmer for 15-20 minutes until the liquid has reduced and begins to thicken.
  • For the assembly, pour chocolate cream in the center of each nest. Top with cherry sauce and serve immediately. Enjoy!

Notes

Mini Cherry Pavlovas w/ Chocolate Cream
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