Go Back
deZaan Cocoa and Cherry Pavlova
Print Recipe

deZaan Cocoa and Cherry Pavlova

Cocoa and Cherry Pavlova made with with deZaan True Gold
Course: Dessert
Cuisine: New Zealand
Keyword: Cherry, Meringue
Difficulty: Intermediate
Brand: deZaan

Equipment

  • Stand Mixer
  • Utensils
  • Piping Bag
  • Silicone Baking Mat
  • Stove/Oven
  • Saucepan

Ingredients

Part 1: Pavlova

Part 2: Milk Chocolate and Cocoa Whipped Ganache

Part 3: Cherry Compote

  • 200 g Cherries
  • 50 g Granulated Sugar
  • 50 g Brandy
  • 1 tsp Orange Zest
US Customary - Metric

Instructions

Part 1: Method

  • Mix granulated sugar and 25 g deZaan Holland True Gold 20/22% Natural Cocoa Powder.
  • In a stand mixer fitted with a whisk attachment, start whipping egg whites. When fluffy, start adding sugar mix.
  • Let whip for a few seconds and add cream of tartar followed by corn starch.
  • Keep whipping and add the white vinegar and 4 g Prova Gourmet Madagascar Bourbon Vanilla Extract until stiff pick.
  • Pipe over a silicon mat and bake at 260ºF for 1.5 to 2 hours.

Part 2: Method

  • Soak the gelatin in ice water.
  • In a small pot, bring first part of cream, 80 g deZaan Holland True Gold 20/22% Natural Cocoa Powder and 50 g Allez Belgian Glucose Syrup to simmer.
  • Add gelatin and stir to dissolve.
  • Pour over mixture of 100 g Callebaut 823 33.6% Milk Chocolate Callets and 20 g Cacao Barry Mycryo Cocoa Butter; emulsify until smooth.
  • Add second part of cream and emulsify with the help of a hand blender and finally set in the cooler.

Part 3: Method and Assembly

  • Bring all ingredients to a boil in a saucepan.
  • Reduce heat to medium-low. Simmer until cherries are softened.
  • Take the cherries out from the saucepan and leave the juices on medium heat until thick.
  • Pour reduced syrup over cherries and allow it to cool down.