Welcome to the Australian Pavlova Blog Hop event!
This event was born out of a discussion among myself and fellow food bloggers, The Hungry Australian, Dining With a Stud, 84th & 3rd and The Capers of the Kitchen Crusader, on Twitter one night as we, naturally, discussed food. Discussions soon turned to pavlova, and we all thought it would be a great idea to share our own take on pavlova recipes, and the Australian Pavlova Blog Hop was born. This event aims to bring together food bloggers to share their amazing pavlova creations, and will hopefully inspire you to create your own pavlovas.
If you would like to learn more about the Great Australian Pavlova Blog Hop event, find out the difference between a pavlova and a meringue or what a blog hop is you can read more here.
Hopefully this event will be the first of many such events, which we are calling Sweet Adventures. Starting with the Australian Pavlova, each month we aim to explore a new national dessert in a blog hop, just like this one. If you would like to join the next Sweet Adventure please leave a comment below and we’ll provide you details on the next dessert and country we’ll be exploring. Also, if you have suggestions for national desserts you would like to see us feature just leave a comment below detailing your ideas.
Now, onto my Black Forest Pavlova. For my pavlova I wanted to do something a little different. I’m not a big fan of cream, so I didn’t want to go down the traditional fruit and cream route. I thought for some time about what to make, but when I found some beautiful dark cherries at the grocer one day I knew what I wanted to make – a Black Forest Pavlova!! You might recall the Black Forest Cake I made for Halloween recently, which was a huge hit in our house, so I thought a Black Forest Pavlova would be equally delicious, and it was!!
Chocolate pavlova, chocolate cream and fresh cherries…let me tell you, this Black Forest Pavlova it’s a plate full of chocolate sugary deliciousness! However, if it all seems like a bit too much chocolate for you then you might like to add a simple layer of whipped cream on top of the cherries, before adding the second pavlova on top.
I urge you to check out all of the delicious pavlova submissions below. They are sure to have you salivating, and hopefully will inspire you to bake your own pavlova. You will see from all of the submissions that the humble pavlova can in fact be an amazingly diverse dessert.
Do you like pavlova? Tell me about your favourite pavlova.
Black Forest Pavlova
- 6 large egg whites
- a pinch of salt
- 285 g caster sugar
- 2 tsp cornflour
- 1 tsp white vinegar
- 1/4 cup of cocoa sifted
- 300 g of fresh cherries half pitted and cut in half
- CHOCOLATE CREAM:
- 150 g dark chocolate finely chopped
- 3/4 cup double cream
- 2 tsps of cherry liqueur
- Preheat the oven to 120 degrees celsius (250 Fahrenheit).
- Line a large baking tray with baking paper and trace two 15cm circles, ensuring they are spaced far enough apart. Turn the baking paper over so you can see the circles.
- Use an electric mixer fitted with a whisk attachment and whisk egg whites and salt until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time until meringue is thick and glossy and sugar dissolved. To test if the sugar is dissolved rub a little of the pavlova mixture between your fingers and if feels gritty continue to whisk until sugar dissolves and the mixture is smooth.
- Add cornflour and vinegar and whisk until just combined.
- Sift the cocoa over the mixture and carefully fold through with a rubber spatula.
- Spread the mixture onto the baking paper, and use a spatula to spread the mixture into the shape of the circles you traced earlier. Smooth the tops so that they will lay neatly on top of one another when assembled.
- Bake for 40 minutes, or until the pavlova is dry to touch. Turn off the oven and leave the oven door ajar and allow the pavlovas to cool completely before removing from the oven.
- To make the chocolate cream, combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Heat until chocolate melts, stirring well to ensure the mixture is smooth.
- Remove from heat and set aside for 5 minutes to cool before stirring in the cherry liqueur. Place in the refrigerator for 30 minutes to chill. Remove from the refrigerator and use an electric beater to beat until thickened.
- To assemble the place one pavlova on a serving plate and top with 3/4 of the chocolate cream. Top with the pitted and halved cherries. Carefully place the other pavlova on top and top with the remainder of the chocolate cream and decorate with the remaining cherries.