Deliciously moist with juicy pieces of fresh cherries dotted throughout, this Choc-Cherry olive oil bundt cake is a must-try for any cherry and chocolate lover. Cherry season is such an exciting time, for many of us, it is synonymous with…
Nothing says quintessential Aussie summer dessert quite like a crunchy Pavlova loaded with fresh seasonal fruit!
- Preheat oven to 150°C. Separate the egg whites and yolks, this works best when the eggs are cold. Set whites aside to come to room temperature. Place whites in a large bowl and use a hand mixer to beat into soft peaks. Add the sugar gradually. Then add the cornflour and vinegar, fold through with spatula. Avoid over mixing.
- Draw a 24cm circle on a piece of parchment then place on a baking tray. Carefully scoop the mixture onto the parchment within the circle. Gently place in the oven. Turn the heat down to 100°C. Bake for 1 hour and 30 minutes. Once ready turn off and let cool completely in the oven. Don’t be tempted to open the oven door.
- Once cooled remove from oven and place on cake stand. Beat the thickened heavy cream into stiff peaks and spread over the top of the meringue.
- Now for the fun part! Top with passionfruit, mango, strawberries, peaches, blueberries, black berries and fresh mint. Enjoy with friends and family.