Black Forest Pavlova

I really enjoyed this take on a pavlova. It tops the meringue with a chocolate mousse and macerated cherries. I original recipe calls for macerating the cherries with marsala wine and dried fruit. I didn't like the sound of that, so I just macerated the cherries with a bit of vanilla sugar. If you wanted to go for an even more black forest-y flavour, you could add a bit of kirsch to the cherries. I thought about adding a bit, but I didn't think that TF or the Kidlet would like it, so I just left it out.

Black Forest Pavolva

Adapted from Delicious.com

Ingredients

Meringue

• 190g sugar
• 1/2 Tbsp. cornstarch (cornflour)
• 4 egg whites
• 1/4 tsp. cream of tartar
• 1/2 tsp. vinegar
• 1 tsp. vanilla extract

Mousse

• 200g dark chocolate
• 100g milk chocolate
• 1/2 c. boiling water
• 2 egg whites
• 1/2 c. heavy (35%) cream
• 1/2 tsp. vanilla extract

Cherries

• 1 1/2 c. halved cherries
• 1/4 c. sugar (vanilla sugar, if possible)
• 1 tsp. kirsch (optional)

Assembly

• 1 c. heavy (35%) cream (optional)
• 2 Tbsp. icing (powdered/confectioners') sugar (optional)
• 1/2 tsp. vanilla extract (optional)

Directions

Meringue

1. Combine cornstarch with sugar and set aside.
2. Add cream of tartar to egg whites and beat until thick and foamy.
3. Begin adding sugar a Tbsp. at a time while still beating.
4. Beat until stiff peaks form.
5. Beat in vinegar and vanilla.
6. Scoop meringue out onto parchment-lined baking sheet and shape into a large bowl/nest.
7. Bake at 135°C (275°F) for 40-45 minutes.
8. Turn oven off and leave meringue in oven to cool overnight (or at least for a few hours).

Mousse

1. Break the chocolate into smallish pieces and place it in a blender jar.
2. Pour in boiling water and blend until smooth.
3. Add egg whites and blend until fully incorporated.
4. Add cream and vanilla and blend until well-combined.
5. Pour into bowl and chill until firm.

Cherries

1. Toss cherries with sugar and kirsch (if using) and set aside to macerate for at least 2 hours.

Assembly

1. Beat the mousse to losen it.
2. If topping with cream, combine the vanilla and cream and sift in the icing sugar, then whip the cream.
3. Spoon the mousse into the meringue.
4. Top with cherries.
5. Top with whipped cream (if using).