Black Forest Pavlova (Low FODMAP)

Ingredients

• 4 large egg whites
• 220 g superfine white sugar ((1 cup))
• 1 tsp pure vanilla extract
• 1/2 tsp cream of tartar
• 1 tsp Cornstarch
• 240 ml lactose-free whipping cream ((1 cup))
• 1 tbsp confectioners sugar
• 1/2 tsp pure vanilla extract
• 100 g dark chocolate ((melted))
• 150 g cherries fresh or frozen
• 50 ml water
• 30 g fresh cherries

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Using a plate, bowl or cake pan to draw a circle between 7 and 8 inches (18-20cm) on a sheet of parchment paper. Place the paper drawn side down on a baking sheet and set aside.

2. 2

   Add the egg whites, cream of tartar and vanilla to the bowl of a clean stand mixer fitted with a whisk attachment and mix on medium-low. You can also use an electric hand mixer but if will require some patience.

3. 3

   Once the egg whites are frothy you can begin sprinkling in the sugar a tablespoon at a time.TIt is very important not to dump the sugar in but to add it very slowly. This way you will get a thick, glossy meringue with a marshmallowy texture.

4. 4

   Sprinkle the cornstarch onto the meringue and fold in using a spatula.

5. 5

   Mix on high speed until glossy stiff peaks form, about 2 more minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move.

6. 6

   Transfer the meringue to your prepared baking sheet .You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the center.

7. 7

   Place pavlova in the oven. As soon as you close the oven door, reduce heat to 90°C (200°F). Bake until the pavlova is firm and dry, about 90 minutes total. Turn the oven off and let the pavlova cool inside the oven

8. 8

   In the meantime prepare the chocolate whipping cream and the cherry sauce.

9. 9

   --- To Make the Chery Sauce: ---

10. 10

    In a saucepan, place 150g pitted cherries, add a little bit of water (about 50ml) and let them simmer over medium heat.

11. 11

    Once the water starts to evaporate and it starts to thicken, place it in a blender (or use a hand blender) to blend it into a sauce.

12. 12

    Strain the blended sauce, to get a nice liquidy sauce.

13. 13

    --- To make the chocolate whipping cream ---

14. 14

    Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed. Once peaks start to form, add the melted chocolate and mix for another minute or two.

15. 15

    --- To assemble the Cake ---

16. 16

    Place the cooled Pavlova on a cake stand, top with chocolate whipped cream, cherry sauce and the leftover fresh cherries.Slice and serve.

17. 17

    Keep decorated pavlova in the fridge for up to 2 days.