Delicious Desserts

Christmas is for indulging and no one will be able to resist these delicious looking and tasting sweet treats from Ireland’s most renowned chefs.

Christmas Black Forest Pavlova

Recipe by Chef Jeeny Maltese

Serves 10-12

PAVLOVA INGREDIENTS

6 egg whites (180g)

1 cup honey or maple syrup (235ml)

1 tsp vanilla extract Pinch of fine sea salt

2 tsp corn flour

METHOD

Pre-heat oven to 100°C (gas mark 1). Line two baking trays with greaseproof paper.

In a clean bowl of a heavy-duty stand mixer add egg whites, honey or maple syrup, vanilla extract and salt. With a clean whisk attachment, beat on high speed until stiff peaks form, about 3 minutes, mix in corn flour at the end.

To form the two meringues you can simply scoop tablespoon sized dollops onto the greaseproof paper, or use a piping bag with a star attachment to pipe the meringues in a round or on wreath form.

Bake at 100°C for 2 hours. Do not open the oven. When finished baking, shut off oven and leave inside for another 2 hours or so.

Once finished cooling in the oven, the meringue is ready to eat. If not eating right away you must store in an air tight container immediately or they will go soft. Store in an airtight container for up to two weeks.

FILLING INGREDIENTS

1kg greek yogurt

2 tsp vanilla

2 tsp rum essence (optional)

2 tbsp honey or maple syrup

400g morello cherries in kirsch sauce (or sour cherries in syrup)

Garnish

Fresh cherries

Melted dark chocolate (or chocolate shavings)