When I first made this Black Forest Pavlova, it felt like a celebration in itself—layers of crisp meringue, luscious chocolate cream, and juicy cherries come together in a dessert that’s as stunning as it is satisfying. It’s indulgent without being heavy, the kind of treat that feels perfect for impressing guests or savoring with someone special.
This recipe transforms the nostalgic flavors of Black Forest cake into a lighter, airy creation that’s perfect for any season.
Here’s the secret: the meringue. Whipping it to glossy perfection and baking it to achieve that signature crisp shell with a soft, marshmallowy center is easier than you’d think. Topping it with velvety chocolate cream and a burst of fresh cherries adds richness and brightness in equal measure. And the best part? It’s naturally gluten-free, making it a show-stopper that everyone can enjoy.
Black Forest Pavlova is trending in food circles right now because it captures that sweet spot between retro charm and modern elegance. Whether you’re craving something extraordinary or just love the thrill of making desserts that look like art, this recipe has you covered. Serve it with fresh berries or enjoy alongside the indulgent Coffee Loophole for an unbeatable pairing.
Trust me: this one’s worth every bite.
Why I Love This Recipe (And You Will Too)
- It’s simple but impressive. People always think I’ve spent hours on this, but the truth is, it’s way easier than it looks—and who doesn’t love that kind of reaction?
- It’s versatile. Fresh cherries in summer, mixed berries in winter—it adapts beautifully to whatever fruit is in season.
- It feels indulgent yet light. That crisp meringue and airy cream are rich without being over-the-top, so it’s perfect after a big meal.
- It’s naturally gluten-free. As someone who loves baking for friends with dietary restrictions, this is a reliable go-to for inclusive treats.
What will your first twist on this pavlova be? Share your ideas or results in the comments—I’d love to hear them!
Black Forest Pavlova
Equipment
- Baking sheet
- Baking parchment
- Electric whisk or stand mixer
- Large mixing bowl
- Spoon or spatula for folding
- Whisk for cream
- Grater for chocolate
Ingredients
- 4 large egg whites
- 1 pinch of salt
- 8 oz of caster sugar
- 2 tbsp of cocoa powder
- 1 tsp red wine vinegar
- 1 3/4 oz of dark chocolate grated (you can simply blitz it in the food processor if you’re feeling lazy)
- 2/3 pint of double cream or whipping cream
- 2 tbsp of kirsch optional
- 16 oz of cherries stoned (you can macerate them in more kirsch with a tablespoon of sugar if you like)
- 1 oz of dark chocolate grated
Instructions
- Preheat the oven to 150°C/Gas Mark 2 and line a large baking sheet with parchment paper.
- Whisk egg whites and salt until stiff, then gradually add sugar, whisking well after each addition. The meringue should be glossy and thick. Fold in cocoa powder, red wine vinegar, and grated chocolate.
- Spoon the meringue onto the baking sheet in a round shape, making the outer edges higher. Bake for 1 hour to 1 hour 15 minutes until the meringue is crisp on the outside but soft inside. Turn off the oven and leave it to cool completely inside.
- Once cooled, whip the cream until stiff but not dry, then add kirsch (optional). Whisk to combine.
- Spread the whipped cream over the meringue, then top with stoned cherries and grated dark chocolate.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 300 kcal |
| Carbohydrates | 32 g |
| Sugar | 24 g |
| Fat | 21 g |
| Protein | 2.5 g |
| Fibre | 1 g |