2020 BackSA Gift Guide

CHOCOLATE CHERRY PAVLOVA Serves 6 Ingredients Pickled cherries 375ml apple cider vinegar 375ml water 375ml sugar 1 tbsp salt flakes 2 tsp native pepperberries or black peppercorns 6 whole cloves 2 cups fresh cherries, pitted Pavlova 4 egg whites 220g caster sugar 1 tbsp cornflour 1 tsp white vinegar 2 tbsp Dutch cocoa powder 250g mascarpone 300ml heavy cream 1 cup cherries, halved, pitted 2 cups blackberries, blueberries, strawberries or raspberries 50g caster sugar 1 small lemon, juiced For garnish Small handful of nasturtium petals Method To make the pickled cherries, combine all ingredients except cherries in a large saucepan. Boil for 2 minutes, stirring until sugar dissolves. Remove from heat and cool for about 5 minutes. Place cherries in a bowl, add liquid and refrigerate for at least 2 hours (they taste best after 2 days and last 1-2 months). To make pavlova, preheat oven to 120°C. Line a tray with baking paper and mark a 20cm circle on it. Beat egg whites in a bowl with an electric mixer until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating until fully dissolved after each spoonful. Beat until mixture is thick and glossy and all the sugar is dissolved. Gently fold in cornflour and vinegar. Dust with cocoa powder and gently swirl with a spoon to mix, leaving a contrast between the white and brown. Spoon meringue onto the circle on the baking paper. Bake for 1 hour and 15 minutes or until dry to the touch. Leave  to cool in oven with door ajar. Beat mascarpone and cream in a bowl with an electric mixer until stiff peaks form. Set aside. Place berries and cherries in a bowl. Sprinkle with sugar and lemon juice. Set aside for 30 minutes to macerate. To serve, place the pavlova on a serving plate. Top with mascarpone cream, decorate with macerated berries and pickled cherries, drizzle with the macerated fruit liquid and garnish with nasturtium petals. Below:JessieandJacquieyeoffthepavlova. Makeahead LET US ENTERTAIN YOU Moderate 6  'TIS THE SEASON TO BACKSA