This Black Forest Pavlova is a delightful twist on the classic dessert! With a crisp meringue base, topped with fluffy whipped cream, luscious cherries, and a drizzle of chocolate, it’s a showstopper dessert that brings all the flavors of the iconic Black Forest cake into a lighter, more elegant form.
The meringue is perfectly crunchy on the outside and soft on the inside, making every bite a perfect blend of textures.
For a fresh contrast, serve this Black Forest Pavlova with a side of Strawberries for added sweetness and a pop of color, or top it with Whipped Cream for that extra layer of decadence. These pairings balance the richness of the pavlova and elevate it into a stunning dessert experience.
Why You’ll Love This Black Forest Pavlova?
- Elegant and Light: A twist on the traditional Black Forest cake, this pavlova is lighter but still full of flavor and indulgence.
- Showstopper Dessert: Its beautiful layers and rich flavor will be the star of your dessert table.
Black Forest Pavlova
Equipment
- Large mixing bowl
- Electric whisk or stand mixer
- Large Baking Sheet
- Baking parchment
- Large metal spoon
- Food processor (optional)
- Hand whisk or electric mixer
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 the egg whites and a pinch of salt until stiff, then gradually add the sugar, whisking well each time until thick and glossy.
- Whisk in the cocoa and vinegar, then fold in the grated chocolate with a metal spoon.
- Spoon the meringue onto the lined baking sheet, shaping it with a slightly raised edge, and bake for 1 hour to 1 hour 15 minutes. Turn the oven off and let it cool completely inside, ideally overnight.
- When ready to serve, whip the cream to soft peaks, add kirsch if desired, and whisk again. Spread the whipped cream over the meringue.
- Scatter the cherries over the cream, and sprinkle the grated chocolate on top.
- Slice and enjoy!
- This dessert is perfect for chocolate lovers, with a delightful combination of textures and flavors that’s sure to impress!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 300 kcal |
| Cholesterol | 60 g |
| Sodium | 40 g |
| Fat | 18 g |
| Protein | 4 g |
| Fibre | 2 g |
Tips that Are a Pure Bliss!
This chocolate meringue dessert is an indulgent treat that combines light, crisp meringue with rich whipped cream and juicy cherries, perfect for any celebration or special occasion. Here are a few tips to make this dessert even more delightful:
- Whisking Egg Whites: Make sure your mixing bowl is completely grease-free before whisking the egg whites. Any trace of fat can prevent them from reaching their full volume. For the best results, use room-temperature egg whites, as they whip up more easily.
- Slow Addition of Sugar: When adding the sugar to the whipped egg whites, do it gradually, a tablespoon at a time. This ensures the sugar dissolves fully and gives the meringue a smooth, glossy finish.
- Cocoa Powder: Sift the cocoa powder before adding it to the meringue. This prevents lumps and helps it blend smoothly into the mixture.
- Baking the Meringue: Be patient when baking the meringue. The key to a perfect meringue is to bake it slowly at a low temperature (150°C/300°F). Let it cool inside the oven with the door slightly ajar to avoid cracks and maintain its delicate texture.
- Cherries: Fresh or frozen cherries work well, but if you choose to macerate them in kirsch with a bit of sugar, they’ll develop a lovely depth of flavor and a nice syrupy coating. The kirsch adds a subtle, fruity note that complements the chocolate and cream beautifully.
- Whipped Cream: Don’t over-whip the cream—stop as soon as it holds soft peaks. If you’re adding kirsch, do so after the cream is whipped to avoid overmixing.
- Serving: This dessert is best served the same day it’s assembled, but the meringue can be made ahead and stored in an airtight container for up to a week. When ready to serve, assemble the whipped cream and cherries just before cutting.
This chocolate meringue with whipped cream and cherries is a true showstopper with its rich flavors and elegant presentation. Perfect for impressing guests or treating yourself to a sweet, indulgent dessert!