Nigella’s Morello Cherry Pavlova

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  • Nigella’s Morello Cherry Pavlova

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.

Nigella's Morello Cherry Pavlova | Stay at Home Mum

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.

Nigella's Morello Cherry Pavlova | Stay at Home Mum

 

Desserts Desserts, Recipes, Special Occasions,
serves
4
time needed
prep cook
ingredients
11
difficulty
Medium
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Ingredients

The Pavlova

  • 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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Method

The Cook The Pavlova

  1. Preheat oven to 180°C
  2. Beat the egg whites until silky peaks form
  3. Gradually add the sugar one tablespoon at a time, wait a bit before adding the next spoonful
  4. Once all the sugar has been added allow it to mix for another minute or so
  5. Add the cornflower, vinegar and vanilla and fold through with a metal spoon
  6. Add three tbsp coulis and gently fold through
  7. 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
  8. Bake for 50 - 60 mins
  9. Turn the oven off, leave the door ajar, and leave to cool down in the oven.

To Make The Morello Cherry Coulis

  1. Drain the cherries and place in a saucepan with 1/3 cup of the juice, cornflour and sugar.
  2. Bring to the boil over medium heat and cook until it starts to thicken.
  3. Blitz with a stick blender.

To Finish

  1. Combine the whipped cream and vanilla extract
  2. Top pav with cream, coulis, fresh cherries and flake

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