John Whaite served up a delicious black forest pavlova on Steph’s Packed Lunch.
The ingredients for the Swiss meringue are: 6 large egg whites , 340g caster sugar and 2 tbsp cocoa powder.
For the ganache : 100g milk chocolate, roughly chopped and 120ml single cream.
For the topping : 600ml double cream, 2 tbsp kirsch, optional, 1 tbsp icing sugar, 425g can pitted black cherries, drained and 40g dark chocolate, coarsely grated.
See recipes by John Whaite in his book titled : John Whaite Bakes At Home
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