Chocolate and cherries are a match made in heaven. This dessert is my take on an Eton Mess, that English deconstructed pavlova usually made with berries. Layers of crushed meringue, sweetened cream, crushed amaretti biscuits, rich chocolate ganache and morello cherries – it’s luscious, decadent and the best bit: sooo easy and quick to make.
You’ll have just as much fun making it as you do eating it! Let out those inner frustrations and get crushing (or get the kids to do it, they’ll love it!).
- 200gm dark chocolate, chopped
- ½ cup thickened cream
- 300ml thickened cream, extra
- 2 tsp icing sugar
- 1 tspvanilla extract
- 150gm store bought mini pavlova shells
- 2 cups drained Morello cherries, syrup reserved
- 100gm amaretti biscuits, roughly crushed
- Put the chocolate in a heat proof bowl. Put the ½ cup cream into a small saucepan and heat on medium-high heat until starting to boil. Immediately remove from heat and pour over the chocolate. Stir until chocolate melts. Allow to cool slightly.
- Put the 300ml cream, icing sugar and vanilla extract into a bowl and which with electric beaters until stiff peaks form. Set aside.
- Crumble half the pavlova shells in the base of 4 dessert glasses. Dollop half the whipped cream over the shells. PLace half the cherries on the cream, drizzle some syrup over. Repeat with the remaining pavlova shells, cream and almost all the cherries (reserving some for the top). Drizzle more syrup over. Add some chocolate sauce over the top, then finish with the reserved cherries and sprinkle with the crushed amaretti.