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GSABO - S2- Ep1 - Recipes

Hillary's Black Forest Pavlova with Kahlua Cream and Cherry Chocolate Ganache

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Pavlova:

  • 4 egg whites
  • 1 cup castor sugar
  • 1 tbsp cornflour
  • 3/4 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1/2 cup cocoa, sifted

Cherry puree:

  • 2 cups cherries, pitted
  • 2 tbsp castor sugar
  • 2 tbsp orange juice

Ganache:

  • 1/2 cup double cream
  • 1 cup cherry puree
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 170g dark chocolate
  • 130g milk chocolate
  • 2 tbsp butter

Kahlua cream:

  • 2 cups double cream
  • 2 tbsp light brown sugar
  • 3 1/2 tbsp Kahlua

Garnish:

  • 2 drops food colouring
  • 100g dark chocolate
  • 100g white chocolate
  • 2 cups fresh cherries

Preparation method

Pavlova:

  • Preheat oven to 140 C
  • Whisk egg whites until foamy soft peaks form
  • Gradually add the sugar and whisk to stiff peaks
  • Fold in the cocoa into the mixture until combined
  • Combine the cream of tartar and cornflour, then whisk into the cocoa mixture
  • Add vanilla extract and mix
  • Draw 4 x 10cm circles onto baking paper and place into 2 baking trays
  • Pipe merangue into circles and place trays in oven. Bake for 1-2 hours
  • Swap the trays halfway through the baking
  • Allow to cool in oven, using a wooden spoon to leave oven door slightly ajar

Cherry puree:

  • Place cherries in a small saucepan. If using frozen cherries, let them stand until thawed
  • Stir in the sugar and juice
  • Place over medium heat and bring to the boil, stirring until the sugar is dissolved
  • Transfer mixture to a medium bowl and leave to cool
  • Process to a puree and strain through a sieve to measure 1 cup

Ganache:

  • Finely chop the chocolate and place in a medium bowl
  • Bring cream, cherry puree, honey, vanilla extract just to a simmer, stirring continuously
  • Remove from the heat and pour the hot cream over the chocolate
  • Allow to stand for about 2 minutes
  • Slowly mix in the chocolate until combined
  • Add butter and continue to mix
  • Strain the ganache through a sieve to remove skin of cherries
  • Allow to cool to room temperature - the ganache will thicken

Kahlua cream:

  • Combine cream, sugar and Kahlua in a medium bowl and whisk until stiff

Garnish:

  • Melt the dark and white chocolate separately
  • Colour the white chocolate with the food colouring
  • Separately pipe the chocolate onto a baking tray in decorative swirls, allow to harden

Assembly:

  • Layer the meringue discs with the cherry chocolate ganache, Kahlua cream and cherry puree
  • Top with the ganache and decorate with fresh cherries and chocolate swirls