Black Forest Pavlova

Ingredients

• 6large egg whites
• a pinchsalt
• 285 g (1⅓ cups)caster sugar
• 2 tspcornflour
• 1 tspwhite vinegar
• about 25 g (¼ cup), siftedcocoa powder
• 300 g (about 1½ cups; half pitted and halved)fresh cherries
• 150 g, finely choppeddark chocolate
• 180 ml (¾ cup)double cream
• 2 tspcherry liqueur
• as neededbaking parchment

Instructions

1. 1

   Preheat the oven

   Heat the oven to 120°C (250°F).

2. 2

   Prepare the tray

   Line a large baking tray with baking parchment and draw two 15 cm circles, leaving space between them. Turn the parchment over so the circles show through.

3. 3

   Whisk the whites

   Using an electric mixer with a whisk attachment, whisk the egg whites and salt until soft peaks form.

4. 4

   Add the sugar

   Add the sugar gradually, 1 tablespoon at a time, whisking until the meringue is thick and glossy and the sugar has dissolved. Rub a little between your fingers; if it feels gritty, keep whisking until smooth.

5. 5

   Fold in cocoa

   Whisk in the cornflour and vinegar just until combined. Sift the cocoa over the mixture and carefully fold it in with a rubber spatula.

6. 6

   Shape the meringue

   Spoon the mixture onto the parchment and spread it to fill the two traced circles. Smooth the tops so the layers will sit neatly on each other when assembled.

7. 7

   Bake and cool

   Bake for 40 minutes, or until the pavlovas feel dry to the touch. Turn off the oven, leave the door ajar and let them cool completely in the oven before removing.

8. 8

   Melt the chocolate

   Put the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Heat, stirring, until the chocolate has melted and the mixture is smooth.

9. 9

   Chill the cream

   Take the bowl off the heat and leave it to cool for 5 minutes, then stir in the cherry liqueur. Refrigerate for 30 minutes, then beat with an electric beater until thickened.

10. 10

    Assemble the pavlova

    Place one pavlova on a serving plate and spread with three-quarters of the chocolate cream. Add the pitted, halved cherries, then carefully set the second pavlova on top. Finish with the remaining cream and cherries.

What is Black Forest pavlova?

Pavlova is a meringue-based dessert associated with Australia and New Zealand, usually served with cream and fruit. This version borrows the familiar Black Forest pairing of chocolate and cherries.

Cocoa in the crisp meringue and chocolate in the cream make the layers feel cohesive, while fresh cherries add a tart, juicy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 487 calories, 7g protein, 68g carbs, 22g fat.

The sugar and cherries provide most of the carbohydrates, while the cream and chocolate contribute much of the fat. Egg whites add protein, with smaller amounts from the other ingredients. For a more balanced dessert plate, serve a slice with fresh fruit and keep the portion of pavlova moderate.

Building a stable meringue

Clean equipment: Make sure the mixing bowl and whisk are free from grease, and take care not to let any yolk get into the whites.

Slow sugar: Add the caster sugar gradually, as directed, and check that it no longer feels gritty before moving on. This helps the meringue become glossy rather than grainy.

Shaping and baking the layers

Even circles: Trace two 15 cm rounds and divide the mixture between them, smoothing the tops so they can be stacked later.

Gentle cooling: The pavlovas are ready to leave the oven when they feel dry to the touch after baking. Let them cool fully in the turned-off oven with the door ajar before handling.

Getting the chocolate cream right

Gentle heat: Melt the chocolate and cream over simmering water, stirring until smooth; keep the bowl clear of the water below.

Chill first: Give the mixture 30 minutes in the refrigerator before beating. It should thicken as you beat it, making it easier to spread between the crisp layers.

Choosing and preparing cherries

Fresh fruit: Use ripe dark cherries for the topping and filling. Pit and halve the cherries specified for the layer, keeping the remaining fruit for decoration.

Serving timing: Assemble close to serving so the cream and fruit do not soften the meringue for too long.

Serving the dessert

Careful stacking: Set the second meringue layer down gently to avoid crushing the first. A broad spatula can help support it as you lift.

On the plate: Serve slices on their own or alongside a small bowl of extra cherries. The chocolate and fruit provide plenty of contrast without needing another topping.

Recipe notes & tips

• Separate the eggs while cold, then let the whites come to room temperature before whisking.
• Add the sugar slowly rather than tipping it in all at once.
• Fold the cocoa in gently to preserve as much air as possible.
• Leave the pavlovas to cool completely before lifting them from the parchment.
• Chill the chocolate mixture for the full 30 minutes before beating it.
• Assemble shortly before serving for the best contrast between crisp meringue and soft cream.

Variations

• Use raspberries: Replace some of the cherries with fresh raspberries for a sharper fruit note.
• Skip the liqueur: Leave out the cherry liqueur for an alcohol-free chocolate cream.
• Try milk chocolate: Swap in milk chocolate for a sweeter, milder cream.
• Add chocolate shavings: Scatter finely shaved chocolate over the finished pavlova.
• Make one larger pavlova: Shape the mixture as one round, keeping the layers and toppings the same.

Common mistakes to avoid

• Adding sugar too quickly: The meringue may stay grainy; add it a tablespoon at a time and keep whisking.
• Overmixing the cocoa: Vigorous folding can knock air out; fold gently just until incorporated.
• Removing the layers too soon: Warm meringue is fragile; cool it completely in the oven before handling.
• Heating the cream too fiercely: The chocolate mixture can become uneven; use a bowl over gently simmering water.
• Beating the cream mixture too early: It may not thicken properly; chill it for 30 minutes first.
• Assembling well ahead: The layers can soften from the filling; build the pavlova close to serving.

How to store

Keep unassembled, cooled meringue layers in an airtight container at room temperature for up to 2 days. Refrigerate leftover assembled pavlova, covered, and eat within a day; the meringue will soften. Serve chilled, without reheating.

Frequently asked questions