Black Forest Cherry Pavlova Bombs

 

Ingredients

For the Cocoa Pavlova Shells:

4 large egg whites, room temperature

1 cup superfine sugar

2 tbsp Dutch-processed cocoa powder, sifted

1 tsp balsamic vinegar

1/2 tbsp cornstarch

For the Kirsch Whipped Cream:

1 1/2 cups heavy cream, chilled

1/4 cup powdered sugar

1 tbsp Kirsch (cherry brandy)

1 tsp vanilla bean paste

For the Dark Cherry Compote:

2 cups pitted dark sweet cherries (fresh or frozen)

2 tbsp granulated sugar

1 tbsp fresh lemon juice

1 tsp cornstarch dissolved in 1 tbsp water

For Garnish (optional):

2 oz dark chocolate, shaved

6 fresh cherries with stems

1 tbsp cocoa powder (for dusting)

Directions

Preheat oven to 250°F. Line a baking sheet with

parchment paper. Whisk egg whites until soft peaks

form, then add superfine sugar one tablespoon at a time,

whisking until stiff, glossy peaks form. Gently fold in

sifted cocoa powder, balsamic vinegar, and cornstarch.

Pipe or spoon 6 large, tall mounds onto the baking sheet.

Use a spoon to create a deep, hollow well in the center of

each. Bake for 60–75 minutes until the shells are firm.

Turn off the oven and leave the pavlovas inside with the

door ajar for 2 hours to cool and crisp.

Combine cherries, sugar, and lemon juice in a small

saucepan over medium heat. Simmer for 8–10 minutes

until the cherries soften. Stir in the cornstarch slurry and

cook for 1 minute until the sauce thickens and becomes

glossy. Chill completely.

In a chilled bowl, whisk heavy cream, powdered sugar,

Kirsch, and vanilla bean paste until stiff peaks form.

To assemble, place a spoonful of the chilled cherry

compote into the bottom of each cooled cocoa pavlova

well.

Pipe or dollop a generous amount of the Kirsch whipped

cream over the cherries, mounding it high like a "bomb."

Top each pavlova with a fresh cherry, a generous

sprinkle of dark chocolate shavings, and a light dusting

of cocoa powder.