Chocolate Mousse Pavlova With Syrupy Cherries

This right here, is what a Black Forest cake WISHES it could be. 

Layers of chocolate-swirled meringue with dark chocolate mousse, glossy cherries, soft whipped cream and some chocolate curls thrown in for funzies. Repeat until epic tower of delicious awesomeness is achieved. 

I mean, look at it - I'm committing sugar-on-sugar crime and I'm not even sorry!

Which reminds me, quick poll: If I call this gluten-free (which it is) does that make it diet food? 

Right, so you want to know how to make this epic tower of deliciousness? First, you need to start with the crispy marshmallowy layers of meringue. Have I mentioned how much I LOVE meringue? It's literally food magic. Which, kind of makes me a dessert magician!  I'm totally okay with this title by the way (switches tabs and adds it to twitter bio). 

So meringue is made out of just two ingredients, which means they need to be GOOD ingredients: free-range eggs, people (yes it costs a bit more but you're voting for a better world with your money) and proper, unrefined sugar. It makes a difference, I promise you. Natura Sugars makes this beautiful Golden Caster Sugar (swoon over the colour!) which not only dissolves quickly when you're making meringue but also gives a subtle caramel flavour which is just heaven with the dark chocolate. 

For the chocolate mousse, I've chosen a recipe that uses up all the egg yolks leftover from the meringue because throwing them away just seems like a waste. If you'd like an easier recipe, use my 2-ingredient chocolate mousse and if you're feeling super lazy (no judgement here!) simply grab a tub from the shops. 

 The Natura Golden Caster Sugar is also perfect for the syrupy cherries since it's quick-dissolving (I also sprinkle it over strawberries - yum!). I bought a heap of cherries and plan on preserving them all - they're heavenly spooned over vanilla ice cream or inside these Black Forest Eclairs. 

Now, while you decide for who or what you're going to make this showstopper, I'm going to go and be the dessert magician that I am and make this pavlova dissappear! ;)

Chocolate Mousse Pavlova with Cherries

Serves 6-8

Pavlova:

4 egg whites

1 cup (250ml) Natura Golden Caster Sugar

1 tbsp cornflour

1 tsp white vinegar

1 tsp vanilla extract

50g dark chocolate, melted

Chocolate mousse:

140g good-quality dark chocolate, finely chopped

200ml cream

1 sheet gelatine

4 egg yolks

100g Natura Golden Caster Sugar

Syrupy cherries: 

1 cup (250ml) Natura Golden Caster Sugar

1 cup water

200g fresh cherries, pitted

200ml cream, whipped, for serving

Fresh cherries and chocolate shavings, to decorate

Preheat the oven to 150 degrees celcius. Line 2 baking sheets with non-stick baking paper and draw 4 x 10-cm circles on the paper to use as a template guideline. 

Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form, then gradually add in the caster sugar until completely dissolved. Whisk in the cornflour, vinegar and vanilla. Divide the meringue between the 4 circles and spread into a disc using a palette knife. Drizzle with the chocolate and swirl to create a marble effect. Place in the oven for 1 1/2 - 2 hours or until until crisp but still mallowy in the middle. (If you're not using a thermofam, place a wooden spoon in the oven door to keep it ajar - this will help to dry them out faster). 

To make the mousse, heat 75ml of the cream and pour over the chopped chocolate. Allow to stand for a few minutes and then stir until melted and smooth. Set aside. 

Whip the remaining cream and set aside. 

Place the gelatine in a bowl of cold water to soften. 

Whisk the egg yolks and sugar in a glass or metal bowl and place over a pot of gently simmering water. Add the softened gelatine and gently whisk until the egg yolk mixture is hot to the touch (about 60 degrees celcius). Remove from the heat and whisk vigorously (you can use an electric mixer) until light and thick but still lukewarm. 

Fold the egg yolk mixture into the chocolate along with the whipped cream. Place in the fridge to set for 2-3 hours. 

To make the syrupy cherries, place the sugar, water and cherries in a small saucepan and bring to a gentle simmer. Simmer for 20 minutes or until the cherries are softened. Allow to cool or pour into sterilized bottles and seal. 

Assemble the pavlova by layering the meringue discs with spoonfuls of chocolate mousse, whipped cream and spoonfuls of cherries in syrup. 

TIP: To make the golden cherries, mix 1 tsp edible gold dust (available to baking shops) with a few drops of vodka. Use a pastry brush to splatter or paint the cherries and allow the alcohol to evaporate completely until dry. 

Disclaimer: This post has been sponsored by Natura Sugars who produce a range of really special sugars that are unrefined and made according to traditional Mauritian sugar-making techniques. The sugars are non-GM, non-irradiated and unbleached with no preservatives, colourants or syrups added which basically means they are pure, natural and packed with flavour! 

Lemon meringue cheesecake

I have a serious soft spot for lemon meringue pie but not because of the coconutty crust or the velvety smooth filling (made with condensed milk please!) or even the puffs of crispy-marshmallowy meringue that adorn the top. Nope, it's not because of any of those things. In fact it doesn't even have anything to do with the pie. It's because it's my dad's ultimate favourite dessert and that makes it special in our family. 

This version, made with a baked lemon cheesecake filling, combines the best of both pie and cheesecake worlds and the layer of tangy lemon curd that oozes out the bottom when you cut it, adds an extra heavenly dimension. And if you'd like to go to a little extra effort, I think cute little mini versions of this (made in ring moulds or even clean tins!) would make a memorable dessert! 

Lemon meringue cheesecake

Serves 10-12

400g biscuits, crushed

100g butter, melted

540g full fat cream cheese, softened

150g castor sugar

3 eggs

20ml double cream

1 tsp vanilla extract

juice and finely grated zest of 1 lemon

½ cup store-bought lemon curd (optional)

4 egg whites

120g castor sugar 

Preheat the oven to 160C. Grease and line a 22cm springform cake tin with baking paper.

Combine biscuits and butter and press into the bottom and up the sides of the tin to form a crust.

Beat the cream cheese until soft and smooth then add the castor sugar, eggs, double cream, vanilla, juice and lemon zest. Spread a thin layer of lemon curd over the crust then pour in the cheesecake filling.

Whip the egg whites until soft peak stage then add the castor sugar gradually until the meringue is glossy and the sugar is dissolved.

Top the cheesecake with the meringue mixture, using a spoon to create soft peaks.

Bake for 1 hour then leave the door slightly ajar (or place a wooden spoon in the oven door to keep it open), switch the oven off and allow the cheesecake to cool completely.

Refrigerate until set then serve.

5-Ingredient Chocolate Raspberry Macaroon Cake (Gluten-free)

Be honest, I had you at chocolate right?. Well that’s understandable, because without chocolate there would be darkness and chaos in the world (okay we don't know that for sure but let's just put it up to trust - and I'd trust a chocolate bar any day). But back to the 'cake', it's got just 5 main ingredients - how cool is that? And it's gluten-free! Even more brownie points earned!

Layers of coconut macaroon, whipped chocolate and raspberries make this recipe an absolute hit and super impressive with so little effort it's actually embarrassing.  But don't worry, I won't tell if you don't! Try and use the best quality chocolate you can get your paws on, the high cocoa content gives the whipped ganache a bittersweet richness, combined with the sweet meringue and zing of the fresh raspberries - it’s just plain awesome. 

Chocolate raspberry macaroon cake
Recipe and images created for Yuppiechef.com

(Serves 6-8)

1 cup cream

300g dark chocolate, chopped

3 egg whites

1 cup sugar

2 2/3 cups desiccated coconut

To decorate:

Cocoa, for dusting

200g fresh raspberries (or other fresh fruit), to garnish

Preheat the oven to 180°C. Line a 20 x 20cm baking tray with greaseproof paper.

Bring the cream to a boil, remove from the heat and add the chocolate chunks. Allow to stand for 5 minutes then stir until smooth. Refrigerate until set then whip until fluffy and stiff.

In a medium saucepan, bring 1cm of water to a simmer. Using an electric mixer beat the egg whites in a glass bowl set over the simmering water until soft peak stage. Gradually beat in the sugar until combined. Remove from the heat and beat at high speed until cool. 

Fold in the coconut gently until combined. Spread the mixture into the lined baking tray and bake for 20-25 minutes or until golden. Allow to cool slightly, and then turn the macaroon cake onto a clean surface. Trim the edges and cut the cake into two rectangles.

Sandwich the layers together with the whipped chocolate mixture, finishing with a layer of chocolate and finally a dusting of cocoa and a sprinkling of raspberries.

TIP This cake is even better refrigerated overnight and enjoyed the next day. 

Strawberry meringue crunch cake with whipped cream

This beautiful showstopper of a cake is for those times when you need to impress but simply don't have the skill or inclination to fuss about with a piping bag and frosting. The cake is what our American friends call a 'dump' cake, because everything gets dumped into a bowl and mixed. I love no washing up, don't you? And then comes the genius part, the meringue is baked on top of the cake. At the same time. So essentially the 'frosting' is already done! How cool is that?! Topped with lashings of softly-whipped cream and some beautiful summer berries - it's like a pavlova and vanilla cake had a love child. 

And if you're keen for a chocolate version ( I know right?!) here is an even more decadent Chocolate meringue crunch cake - and it's gluten-free too!

Strawberry meringue crunch cake

Serves 8-10

Cake

2 cups cake flour

3 tsp baking powder

1 ½ cups white sugar

½ cup oil

½ cup milk

1 tsp vanilla

3 eggs

pinch of salt

zest of 1 lemon

Topping

4 egg whites

1 cup castor sugar

Whipped cream and strawberries, to garnish

Preheat the oven to 180C. 

Mix all the cake ingredients together and beat for 1 minute. Pour into a greased and lined 25cm springform cake tin.

Make the topping by whisking the egg whites until soft peak stage with a electric mixer, then gradually add the Selati Castor snow into the whites to form a stiff, glossy white meringue. Spoon the meringue on top of the swirled cake batter then bake in the preheated oven for 45-50 minutes or  until the meringue is crunchy and a skewer inserted into the middle of the cake comes out clean.

Allow to cool completely before unmoulding. Top the cake with whipped cream and strawberries. 

Remember to hop on over to Facebook and like my page for recipes and sweet stuff. I also tweet about some cool things every now and then and Instagram my bakes (if I remember to snap them before I devour them!) 

Cherry almond pavlova pie

Confession time: The idea for this recipe is actually the result of me taking one of those silly online quizzes. They're stupid, but somehow, you can't resist because you simply HAVE to know, what kind of pie are you? I mean, how could you live life NOT knowing that. 

I'm a cherry pie. Apparently I'm 'the perfect combo of innocent and sexy' well now, I like the sound of that! If you'd like getting free compliments then you can find out what kind of pie you are here.

But back to baking. I love pie, but I despise soggy pastry - nobody likes a soggy bottom (snigger snigger!). Which is why I've got a pastry recipe for you that my special friend Zola shared with me. In her words 'This pastry has literally changed lives'. She's probably right (although I'm hoping she doesn't read this 'cos I'll never hear the end of it!). But this pastry doesn't need rolling out, it doesn't need blind baking and it doesn't need fussing with. How cool is that?! Fill the pastry with sticky-sweet cherries then top it with clouds of fluffy meringue and a sprinkling of almonds and you'll be swooning. The flavours are just incredible together, not to mention the fact that creating it really is easy as pie (sorry, couldn't resist!)

Photograph by Gunther Schubert of Vorsprung Studio

Almond and cherry pavlova pie

Serves 6-8

125g butter, softened

½ cup castor sugar

1 egg

2 cups cake flour

2 tsp baking powder

600g pitted cherries (fresh or frozen)

1 tbsp fresh lemon juice

½ tsp ground cinnamon

¼ cup white sugar

2 tbsp cornstarch

2 tbsp almond liqueur or extract

4 egg whites, at room temperature

1 cup castor sugar

½ cup flaked almonds, to garnish

Fresh cherries, to garnish

Whipped cream, to serve (optional)

Cream the butter and sugar until light and fluffy. Add the egg and beat until combined. Add the flour and baking powder to form a dough. Press into a greased 22cm pie dish and bake at 180C for 30 minutes or until golden and crisp.

Combine the cherries, lemon juice, cinnamon and sugar in a saucepan over medium heat and cook, stirring for 5 minutes or until the sugar is dissolved. Mix the cornflour with 1 tbsp cold water then add to the cherry mixture. Cook, stirring for a few minutes until thickened. Stir in the almond flavouring. Spoon the slightly cooled cherry filling into the baked pastry case. Whisk the egg whites until soft peak stage then gradually add the sugar. Beat until stiff and the sugar is dissolved. Spoon or pipe the meringue onto the cherry filling, sprinkle with flaked almonds and bake at 190C until the meringue and almonds are golden brown. Serve with fresh cherries and whipped cream if desired.

Father's Day Chocolate Meringue Crunch Cake

I often credit my mother and grandmother for my love of food and baking but seldom do I mention the person who gave me my insatiable sweet tooth (and good genes to tolerate a sweet tooth!) My father is still the only person who can finish a slab of chocolate faster than I can and he has always been my unofficial taster; I judge how good a recipe is by how long the treats sit on the kitchen counter after baking! And as they say, if the way to a man’s heart is through his stomach, this chocolate cake should get you there as quickly as my dad made this cake disappear when I baked it.  Jokes aside though, what I love most about this recipe is that you don’t need to make a frosting as the meringue is baked right on top of the cake. It’s light and crispy and not overly sweet or decadent - a superb way of cutting down the fat content of a cake. And it's also gluten-free! One of my absolute favourites! Happy Father’s Day!

Chocolate meringue crunch cake

(serves 8)

150ml butter

1 cup hazelnuts, toasted and roughly chopped

3/4 cup firmly packed light-brown sugar

 6 eggs, separated

4 egg whites

360g dark chocolate, melted and cooled, plus 120g roughly chopped

1T vanilla extract

pinch salt

1T cornstarch

 1/4t cream of tartar

1 cup castor sugar

Preheat oven to 180°C. Butter a 22cm spring form cake tin and sprinkle with flour. Cream butter and brown sugar until pale and fluffy. Add egg yolks one at a time, beating well after each addition. Mix in melted chocolate and vanilla. Set aside. Whip 6 egg whites with the salt until soft peaks form, stir 1/3 into the chocolate mixture and fold in the rest. Pour batter into tin and bake for 25 minutes. Meanwhile mix hazelnuts, chopped chocolate and corn flour. Place remaining 4 egg whites in a bowl with cream of tartar and whisk until soft peaks. Add the sugar gradually until stiff. Fold in hazelnut mixture. Remove cake from oven, spread meringue on top and return to oven, bake until meringue is lightly browned and crisp about 25 minutes. Allow to cool slightly before slicing and serving. Decorate with chocolate curls, if desired.