Nigella’s Morello Cherry Pavlova This is the best pavlova recipe I have ever found, and it’s from the great Nigella Lawson so I don’t bother playing around with the base. It always works, it’s always delicious and the best thing…
Nigella’s Morello Cherry Pavlova
This is the best pavlova recipe I have ever found, and it’s from the great Nigella Lawson so I don’t bother playing around with the base. It always works, it’s always delicious and the best thing about it is that you can make a few variations just by adding other ingredients.
Feel like a chocolate pav? Add 1/3 cup cocoa. Desiring a pretty pink rose pav? Add a few drops of pink food colouring or fold through 1/3 cup raspberry coulis then sprinkle the outside with rose petals.
I found myself armed with double the number of cherries I needed to create a different recipe this week (and they cost three times more than I thought they would!) that I decided to test my theory once more and created a Morello cherry coulis and folded some through the pav mix.
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 8 Egg Whites
- 2 1/2 cups Caster Sugar (500 Grams)
- 4 tsp Cornflour
- 2 tsp White Wine Vinegar
- 1/2 tsp Vanilla Extract
- 1 Flake Chocolate Bar
The Morello Cherry Coulis
- 1 tsp Cornflour
- 1 tbsp Caster Sugar
- 1/2 Jar Morello Cherries 335 grams
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The Cook The Pavlova
- Preheat oven to 180°C
- Beat the egg whites until silky peaks form
- Gradually add the sugar one tablespoon at a time, wait a bit before adding the next spoonful
- Once all the sugar has been added allow it to mix for another minute or so
- Add the cornflower, vinegar and vanilla and fold through with a metal spoon
- Add three tbsp coulis and gently fold through
- Place dollops of meringue on an oven tray lined with baking paper or create one large circle, place in the oven then turn the heat down to 120°C
- Bake for 50 - 60 mins
- Turn the oven off, leave the door ajar, and leave to cool down in the oven.
To Make The Morello Cherry Coulis
- Drain the cherries and place in a saucepan with 1/3 cup of the juice, cornflour and sugar.
- Bring to the boil over medium heat and cook until it starts to thicken.
- Blitz with a stick blender.
- Combine the whipped cream and vanilla extract
- Top pav with cream, coulis, fresh cherries and flake