Black Forest Mini Pavlovas

1

Step One

Preheat oven to 120 °C fan-forced and line a baking tray with baking paper.

2

Step Two

Whisk egg whites until soft peaks form, then gradually add caster sugar, whisking until stiff, glossy peaks form. Gently fold in flour and vinegar.

2

Step Three

Spoon 6 oval-shaped meringues onto the tray, making a shallow indent in the centre of each for filling. Bake for 1 hour, then turn off oven and leave pavlovas inside, door closed, to rest for 1 hour.

4

Step Four

Prepare chocolate shards by melting the chocolate, spreading thinly on baking tray with baking paper, cooling, and breaking into irregular pieces.

5

Step Five

Carefully lift cooled pavlovas onto serving plates. Fill centres with whipped cream, top with fresh cherries and a drizzle of cherry compote.

6

Step 6

Add a generous scoop of Connoisseur Black Forest ice cream on each pavlova, some more cherry compote, garnish with chocolate shards, and lightly dust with cocoa powder.