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! 

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.

The Perfect Pavlova

Pavlova is one of my favourite desserts not only because it was named after a Russian ballet dancer but because it is just one of those amazingly simple desserts that will, without fail, impress anyone! Despite it’s simplicity, there are a few tips and tricks to remember that will set you on the road to perfection. Always use egg whites at room temperature as they whip higher and fluffier than cold eggs, and while you’re at it make sure they’re fresh and don’t contain any bits of yolk. It’s very important not to get any grease (or egg yolk) on your utensils or in your egg whites as this will prevent the whites from whipping. I like my pavlova marshmallowy and soft in the centre, but if you prefer yours crisp then by all means, bake it a little longer than I’ve indicated below. Play around with flavours – a sprinkle of rose water into the whipped cream, a drizzle of liqueur or a scattering of toasted nuts or chocolate curls it can be as fancy or as simple as your heart desires. Decadent with chocolate mousse and ice cream or diet-friendly with yoghurt and berries, this dessert is sure to make your taste buds dance with joy. 

(serves 8)

4 egg whites, at room temperature

1 cup castor sugar

3t corn flour

1t white vinegar

whipped cream and fresh berries, to serve

Preheat oven to 150C. Place the egg whites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar, beating well until the mixture is glossy. Sift the corn flour over, add the vinegar and fold through. Spoon the meringue onto a lined baking tray. Place in the oven and reduce the heat to 120C.

Bake for 1 hour or until the outside is crisp and the inside is marshmallowy.

To serve, top with whipped cream and fresh fruit.