Chocolate Cherry Pavlova Bombs

 

Ingredients:  

4 large egg whites, room temperature  

1 cup superfine sugar  

2 tbsp unsweetened cocoa powder, sifted  

1 tsp cornstarch  

1 tsp balsamic vinegar  

50g dark chocolate, finely grated  

2 cups pitted dark sweet cherries (fresh or frozen)  

2 tbsp granulated sugar  

1 tbsp Kirsch (cherry brandy) or water  

1/2 tsp ground cinnamon  

1 tsp cornstarch mixed with 1 tbsp water (slurry)  

1 cup heavy whipping cream, chilled  

1/2 cup mascarpone cheese  

2 tbsp powdered sugar  

1/2 tsp vanilla extract  

2 tbsp cocoa powder  

Fresh cherries with stems (for garnish)  

Chocolate curls (for garnish)  

Dusting of cocoa powder (for garnish)  

Instructions:  

1. Preheat your oven to 250°F and prepare a baking sheet

with parchment paper.  

2. Whisk the egg whites until they form soft peaks.

Gradually add the superfine sugar, one tablespoon at a

time, while continuing to beat on high until stiff, glossy

peaks develop.  

3. Carefully fold in the sifted cocoa powder, cornstarch,

balsamic vinegar, and grated chocolate just until you see

a marbled effect.  

4. Use a spoon to create 6 to 8 large mounds of the

mixture on the parchment, making deep wells in each.  

5. Bake for 60 to 70 minutes. After baking, turn off the

oven and allow the pavlova shells to cool completely

inside for a crisp exterior and marshmallow-like center.  

6. In a small saucepan, combine cherries, sugar, Kirsch,

and cinnamon, simmering for 8 minutes or until the

cherries are tender. Mix in the cornstarch slurry and cook

for another minute until the mixture thickens. Let it cool

fully.  

7. In a bowl, whip the heavy cream, mascarpone,

powdered sugar, vanilla, and cocoa powder together until

stiff peaks form.  

8. To put it all together, place a cooled pavlova shell on a

plate. Fill the center with a generous amount of whipped

ganache cream and spoon the spiced cherry mixture on

top.  

9. Finish off with a fresh cherry and chocolate curls for

garnish.