Black Forest Pavlova
This indulgent meringue pavlova is topped with whipped cream, juicy cherries, and grated dark chocolate, making it a perfect treat to impress guests with a rich and decadent flavor combination.
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.
