How to Make a Black Forest Pavlova
Preheat the oven to 275° Fahrenheit (135° Celsius).,Mix the cornstarch and vinegar in a small bowl until it dissolves., Beat the egg whites., Stir in the cornstarch mixture and add it into the whipped egg whites., Shape the meringue into a disc...
Step-by-Step Guide
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Step 1: Preheat the oven to 275° Fahrenheit (135° Celsius).
Cover a baking sheet with parchment paper. ,, In a separate medium-sized bowl, beat the egg whites with a hand mixer or an electric mixer.
Sprinkle in the sugar and blend again until stiff peaks form in the mixture., Blend until well-combined., Spoon out the meringue mixture onto the baking sheet.
Using a wooden spoon, shape the mixture into a 8-inch disc., Let it bake for one hour and 15 minutes, until the meringue is a light golden brown., Let the meringue completely cool for about ten minutes., Keep the heat off at this stage., Turn the stovetop on to boil the mixture.
Stir continually, until the mixture begins to bubble., Let the mixture cook for one more minute.
Afterwards, shut the stove off., Let it cool for about ten minutes., Place it in the fridge to chill for about two hours., Stir with the wooden spoon.
Fold in the drained cherries.
Mix., In a medium-sized bowl, blend the cream and icing sugar with a hand mixer or electric mixer until the mixture is slightly stiff and small peaks form., Spread the whipped cream all over it using a large butterknife., Lightly spread it around with a wooden spoon.,, Enjoy! -
Step 2: Mix the cornstarch and vinegar in a small bowl until it dissolves.
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Step 3: Beat the egg whites.
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Step 4: Stir in the cornstarch mixture and add it into the whipped egg whites.
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Step 5: Shape the meringue into a disc.
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Step 6: Bake the meringue in the oven.
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Step 7: Remove the baking sheet from the oven.
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Step 8: Mix the sugar and cornstarch in a large saucepan.
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Step 9: Pour in the cherry juice from the jar into the mixture.
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Step 10: Add in the kirsch and stir with a wooden spoon.
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Step 11: Pour the cherry mixture into a large bowl.
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Step 12: Cover the bowl with plastic wrap.
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Step 13: Remove the cherry mixture from the fridge.
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Step 14: Beat the cream and icing sugar.
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Step 15: Place the meringue on a large serving plate.
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Step 16: Slowly pour the cherry mixture on top.
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Step 17: Garnish with the chocolate curls and extra cherries.
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Step 18: Serve and eat the black forest pavlova right away.
Detailed Guide
Cover a baking sheet with parchment paper. ,, In a separate medium-sized bowl, beat the egg whites with a hand mixer or an electric mixer.
Sprinkle in the sugar and blend again until stiff peaks form in the mixture., Blend until well-combined., Spoon out the meringue mixture onto the baking sheet.
Using a wooden spoon, shape the mixture into a 8-inch disc., Let it bake for one hour and 15 minutes, until the meringue is a light golden brown., Let the meringue completely cool for about ten minutes., Keep the heat off at this stage., Turn the stovetop on to boil the mixture.
Stir continually, until the mixture begins to bubble., Let the mixture cook for one more minute.
Afterwards, shut the stove off., Let it cool for about ten minutes., Place it in the fridge to chill for about two hours., Stir with the wooden spoon.
Fold in the drained cherries.
Mix., In a medium-sized bowl, blend the cream and icing sugar with a hand mixer or electric mixer until the mixture is slightly stiff and small peaks form., Spread the whipped cream all over it using a large butterknife., Lightly spread it around with a wooden spoon.,, Enjoy!
About the Author
Melissa Wood
Melissa Wood is an experienced writer with over 2 years of expertise in lifestyle and practical guides. Passionate about sharing practical knowledge, Melissa creates easy-to-follow guides that help readers achieve their goals.
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