Chocolate Pavlova cake with ricotta and cherries in liqueur

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   Separate the whites from the yolks. We try not to let a drop of yolk get into the whites, otherwise they won’t beat well, as they don’t like fat. Therefore, the mixer bowl and whisk must be clean. We only need proteins. And from the yolks you can make, for example, chamomile buns (I’ll post the recipe later) or puff pastry.

2. STEP 2

   

   After adding a pinch of salt, beat the whites in a mixer, first at low speed, then at medium speed.

3. STEP 3

   

   When a strong foam appears, after 2-3 minutes, turn the speed to maximum and begin adding sugar 1 tablespoon at a time, continuing to beat the whites.

4. STEP 4

   

   Sift the cocoa and add it and cinnamon to the whipping whites.

5. STEP 5

   

   and beat until the mixture is shiny.

6. STEP 6

   

   On parchment, draw a shape with a diameter of 20 cm and make two circles. And put meringue on them. Use a star tip to pipe 10 pieces of meringue for decoration. Bake at 120 degrees for 1 hour, leaving the oven door ajar for the first 10 minutes, then leave it in the oven to cool for another hour.

7. STEP 7

   

   Put the cherry in a saucepan (you can use frozen cherries, having previously defrosted them), add liqueur and water, bring to a boil and remove from heat. Let it cool and soak in the liqueur, then strain through a colander.

8. STEP 8

   

   Preparing the cream. Beat cream cheese with powdered sugar.

9. STEP 9

   

   Whip 33% fat cream. To whip it better, place it in the freezer for 10 minutes, and the bowl and whisk in the refrigerator.

10. STEP 10

    

    Melt the chocolate in a water bath or in the microwave. Cool it until barely warm. Grind the almonds in a blender.

11. STEP 11

    

    Add melted chocolate, ground almonds to the cream cheese and fold in the whipped cream in two additions.

12. STEP 12

    

    Assembling the cake. It is better to do this before serving. Layer the bottom layer of meringue with cream and place some of the cherries, then place the second layer of meringue, grease it with cream too.

13. STEP 13

    

    On the top layer of cream, place small curly meringues around the edges and cherries in the middle.

14. STEP 14

    

    You can sprinkle the cherries with powdered sugar and serve!