Go Back
A slice of the finished dessert on the white marble cooktop, showcasing layers of airy meringue, rich cream, juicy cherries, and a dusting of dark chocolate, ready to be enjoyed.

Black Forest Pavlova

This Chocolate Cherry Pavlova combines a marshmallowy chocolate meringue base with whipped cream, sweet cherries, and dark chocolate, creating a light yet indulgent dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine Modern European-inspired
Servings 8
Calories 300 kcal

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.
    A mixing bowl on the white marble cooktop containing egg whites and a pinch of salt, with a handheld mixer whipping them to form stiff, glossy peaks. Sugar is being gradually added to create a thick meringue texture.
  • Whisk in the cocoa and vinegar, then fold in the grated chocolate with a metal spoon.
    The mixing bowl on the white marble cooktop as cocoa powder and red wine vinegar are whisked in. Grated dark chocolate is gently folded in with a metal spoon, resulting in a rich, chocolatey meringue mixture.
  • 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.
    The chocolate meringue mixture is spooned onto a lined baking sheet on the white marble cooktop, shaped with a slightly raised edge. The meringue is ready to be baked for 1 hour to 1 hour 15 minutes and cooled completely in the oven.
  • When ready to serve, whip the cream to soft peaks, add kirsch if desired, and whisk again. Spread the whipped cream over the meringue.
    A bowl of double cream on the white marble cooktop is being whipped to soft peaks, with an optional splash of kirsch for added flavor. The cream is ready to be spread over the baked meringue base.
  • Scatter the cherries over the cream, and sprinkle the grated chocolate on top.
    The cooled chocolate meringue on the white marble cooktop is topped with whipped cream. Fresh cherries are scattered over the cream, and a sprinkle of grated dark chocolate adds a final touch of elegance.
  • Slice and enjoy!
  • This dessert is perfect for chocolate lovers, with a delightful combination of textures and flavors that’s sure to impress!
    A slice of the finished dessert on the white marble cooktop, showcasing layers of airy meringue, rich cream, juicy cherries, and a dusting of dark chocolate, ready to be enjoyed.