Black Cherry Pavlova

Ingredients

Directions

1. 1

   Defrost cherries in a sieve. Chop dark chocolate and melt over a warm water bath. Beat the egg whites until stiff, adding the sugar at the end. Continue beating until a smooth, firm, shiny mass is formed.

2. 2

   Sieve the starch and cocoa, add lemon juice and fold in briefly. Stir in chocolate. Line two baking trays with baking paper. Halve the beaten egg white mixture and put it in the middle of each baking paper.

3. 3

   Spread with a tablespoon in a circle (approx. 22 cm Ø).

4. 4

   Bake in the preheated oven (fan-assisted oven: 75 °C) for about 1 1/2 hours. Then reduce temperature (fan oven: 60 °C) and bake for approx. 1 1/2 hours. Let meringue bases cool down for at least 3 hours in a switched-off oven with the door slightly open.

5. 5

   Chop light chocolate and melt over a warm water bath. Whip the cream until stiff. Mix quark and liquid chocolate. Carefully fold in the cream. Wash the currants, drain and remove the berries from the panicles.

6. 6

   Raspberries selected. Place a meringue platter on a cake plate, spread about half of the cream on top. Spread about half of the fruit on it, place a second base on top. Spread the rest of the cream on top and spread the rest of the fruit on top.

7. 7

   Warm the jelly in a small pot, stir until smooth and spread on the pavlova.