Mini meringues topped with espresso cream, sour cherries, sticky cherry syrup and shaved chocolate!
Recipe for Black Forest and Espresso Cream Mini Pavlovas by Anisa Sabet for The Macadames.
Today’s pavlova combo is my absolute favourite from my pav-stravaganza and was adapted from this recipe. The espresso cream marries the sour cherries and sweet cherry syrup (easily made from reducing the juice from the jarred cherries!) perfectly. The shaved chocolate and chocolate powder is mostly for presentation but obviously the more chocolate, the better.
I used store bought meringues for all of these posts but have included directions for making your own too. It’s suuuuper easy but sometimes you just dont have time and store bought does the job just fine 🙂 Hope you enjoy my pav-stravaganza!
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Stand mixer
- 1-2 baking tray (if making nests)
- Small saucepan
Ingredients (makes 12):
For the meringue nests (if making your nests):
- 2 egg whites
- 3/4 cup caster sugar
For the cream:
- 150ml thickened cream
- 2 tablespoons sugar
- 1 shot espresso (double it if you want it strong)
For the cherry syrup:
- 1/2 cup juice from a jar of sour (morello) cherries
For the toppings:
- Approx 2 cups sour (morello) cherries, drained and dried
- Shaved chocolate
- Chocolate powder
1. To make the meringue nests: Preheat oven to 120°C. Line 1-2 baking trays with baking paper. Use an a stand mixer or electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. It’s important the bowl is absolutely clean as otherwise any residue could damage the meringue and really ruin your day. Slowly, add the sugar, 1 tablespoon at a time, whisking constantly until the sugar dissolves and the mixture is thick and glossy.
2. Using a spoon, scoop out the mixture onto the baking tray and use the back of the spoon to make a little hollow in the middle of each meringue. Place in oven and reduce temperature to 100°C. Bake, swapping the trays halfway through cooking, for 1 hour 40 minutes then turn the oven off. Leave meringues in oven, with door ajar, for 2 hours to cool completely.
3. To make the cherry syrup: Drain the cherries out and reserve the syrup. Pour into the small saucepan and heat on a medium heat until it reduces by half (approx 15 minutes). Set aside to cool.
4. To make the cream: In your stand mixer, beat the cream, sugar and espresso until the cream has thickened. Set aside.
5. To assemble the pavlovas: Divide the espresso cream among your cooled pavlova nests. Top with sour cherries, drizzle some cherry syrup, shave over some chocolate and dust over some chocolate powder. Eat immediately.
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For the rest of my recipes in the pav-stravaganza, try my raspberry, white chocolate and chocolate cream mini pavlovas.
Or my blueberry, salted caramel and vanilla bean cream mini pavlovas (18 Feb).
Or my strawberry and mint cream mini pavlovas (25 Feb).
Anisa – The Macadames. xx