BLACKFOREST CHERRY PAVLOVA скачать в хорошем качестве

BLACKFOREST CHERRY PAVLOVA

BLACKFOREST CHERRY PAVLOVA - Sweet meringue discs sandwiched together with boozy cherries and lashings of whipped cream and chocolate shavings! You will need a ladder to eat this bad boy as it's so high and filled with fruity goodness! #wewillbake#bakealongwithTrish #recipeoftheday  #lockdownbakes #getkidbakinginthekitchen  RECIPE NO: 92 & counting… Baking my way through the pandemic one recipe at a time., let the craziness continue …. Facebook LIVE every morning at 10am FACEBOOK :   / atouchofmagiccork   INSTAGRAM:https://www.instagram.com/atouchofmag... #recipe92 and counting!! CHOCOLATE. BLACK FOREST CHERRY PAVLOVA INGREDIENTS 4 Egg whites 250g Icing sugar 2 Teaspoons Cornflour 3 Tablespoons cocoa powder 1 Teaspoon Vanilla extract 1 Teaspoon White wine vinegar ¼ Teaspoon Cream of tartar (or lemon juice will do) Few drops of lemon juice (to clean your mixer and whisk) FILLING 500ml whipped cream 1 tablespoon icing sugar 2 Tablespoon kirsch or cherry liqueur (optional) Can of black cherries 100g chocolate shavings 200g Fresh cherries METHOD Pre-heat your oven to 150C Line two trays with baking non stick parchment paper, mark out an 8” circle on both trays to use as a guide to fill your meringue . Use a tiny squeeze of lemon juice to clean your whisk and the bowl of your mixer before you start as any traces of grease will kill your meringue! Next into your mixer pour in your egg whites and whisk until foamy, next add your cream of tartar or lemon juice (this helps stabilise the eggs and gives volume) Continue to whisk and slowly add your icing sugar, spoon by spoon until completely combined. Gently pour in your vanilla extract, your cornflour and finally your white wine vinegar and whisk until shiny and glossy. You should by now be able to stop the machine and turn the bowl upside down over your head as the meringue is now a thick mousse . Gently sieve your cocoa powder over the meringue and gently stir through, you can either completely blend through or leave pockets of white meringue and cocoa powder swirled through your mix. Using your eye as a guide split your mix into two and divide between your two trays. Dollop your meringue to the edge of the diameter marked on your parchment , paddle the meringue right to the edges forming a ridge and a slight dip in the middle of your meringue. This will help create a hollow for your whipped cream filling. Place in your pre-heated oven at 150C for 45minutes. Once cooked, leave on the tray to cool completely before transferring to a decorative plate. I use a cake lifter to carefully transfer the delicate meringue so I have no fear of cracking when moving. FILLING & ASSEMBLY Whip the cream to soft peaks. Drain the cherries and add 2 tablespoons of liqueur, leave sit . Reserve the cherry juice and reduce over a medium heat for about 5-10minutes until you are left with a sticky thick sauce, leave to cool. Add a tablespoon of liqueur to syrup for extra punch! Now to assemble your meringue discs, place a layer of your meringue on your cake stand and smother with whipped cream, scatter some of your soaked cherries along with a drizzle of your cherry sauce, sprinkle with chocolate shavings and repeat with the next layer and top with the remaining cream. Dive in head first and eat your way through the Blackforest …