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Whether it's simple or complicated, individually served or a centrepiece, savoury or sweet, Christmas is a time for food that makes an impression.
This showy stunner takes one of Australia's favourite summery desserts - the pavlova - and gives it a rich, festive twist, incorporating the flavours of a traditional Black Forest cake via cherry liqueur-spiked chocolate cream and bright, sour cherries.
Even better, if you pre-make the meringue base a few days early (we used Adam Liaw's spectacular and fool-proof all-in pavlova recipe), it takes only minutes to get this dessert on the table on the big day.
PRO TIP: Always use a glass or metal bowl to whisk eggs whites, even wiping the whisk and interior of the bowl down with white vinegar beforehand to remove any grease or residue from the last use. Additionally, always use room-temperature egg whites, as the proteins in cold egg whites can take longer to break down and you'll risk overwhipping.
Whatever the weather outside, this dish is sure to bring sunshine to your kitchen. The key ingredient is our sunny Yellow Cher...