Black Forest Pavlova Wreath
Indulge in holiday bliss with our show-stopping Black Forest Pavlova Wreath!
Ingredients:
- 6 large egg whites
- 1⅓ cups granulated sugar
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 2 tbsp cocoa powder
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1 cup pitted cherries, halved
- Dark chocolate shavings, to garnish
Instructions:
- 1. Preheat oven to 300°F and line a baking sheet with parchment paper.
- 2. In a clean, dry bowl, beat egg whites until stiff peaks form. Gradually add sugar, vanilla extract, and vinegar, folding gently.
- 3. Sift cocoa powder over the meringue and fold until just combined.
- 4. Spoon the meringue onto the prepared baking sheet, shaping it into a wreath. Use the back of a spoon to create a slight well in the center.
- 5. Bake for 1 hour, then turn off the oven and leave the pavlova to cool completely inside.
- 6. Whip heavy cream with powdered sugar until stiff peaks form. Spread over the cooled pavlova.
- 7. Arrange halved cherries on top and sprinkle with chocolate shavings.
- 8. Serve and enjoy the festive flavors of this decadent dessert!
Nutrition Information:
- Calories: 280 per serving
- Protein: 3g
- Carbs: 38g
- Fat: 13g
- Fiber: 2g
Popular questions:
- Q: Can I use frozen cherries instead of fresh ones?
- Q: Can I substitute the heavy cream with whipped coconut cream?
- Q: Can I make the pavlova wreath in advance?
A: Yes, you can use frozen cherries, just make sure to thaw them and drain any excess liquid before using them in the recipe.
A: Yes, you can substitute heavy cream with whipped coconut cream for a dairy-free option.
A: Yes, you can make the pavlova wreath a day in advance, just store it in an airtight container at room temperature.
Helpful tips:
- 1. Use room temperature eggs for better meringue structure.
- 2. Add a pinch of salt to the egg whites for stability.
- 3. Garnish with fresh mint leaves for a pop of color.
- 4. Drizzle with chocolate sauce before serving for extra indulgence.
- 5. Experiment with different fruits like raspberries or strawberries for a variation.
Expert Secrets:
- 1. Use a clean, grease-free bowl for whipping egg whites to ensure maximum volume.
- 2. Gradually add sugar to the meringue to avoid deflating the egg whites.
- 3. Be gentle when folding in cocoa powder to maintain the airy texture of the meringue.
- 4. Chill the bowl and beaters before whipping cream for faster and fluffier results.
- 5. Let the pavlova cool completely in the oven to prevent cracking.