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 |
Tips that Will Ease Your Job!
- Stiff Peaks on Egg Whites: Be sure to whisk the egg whites until they reach stiff peaks. The mixture should hold its shape firmly when you lift the whisk out. This is key to getting a light and airy meringue.
- Gradual Sugar Addition: Add the caster sugar slowly, one tablespoon at a time, while whisking. This helps to incorporate the sugar into the egg whites properly, giving you that smooth, glossy meringue texture.
- Cocoa Powder and Chocolate: To get the best flavor, sift the cocoa powder before folding it into the meringue to avoid any lumps. You can blitz the chocolate in a food processor for a finer texture, making it easier to fold into the meringue.
- Meringue Shape: When spooning the meringue onto the baking sheet, aim for a round shape with higher edges, creating a nest-like structure. This will hold the cream and cherries beautifully.
- Oven Cooling: Let the meringue cool completely in the oven with the door slightly ajar. This prevents cracking caused by sudden temperature changes and ensures a soft center.
- Whipping the Cream: Be careful not to overwhip the cream. Whisk it until it’s stiff but still soft, so it spreads easily over the meringue without breaking it.
- Optional Kirsch: If you’re using kirsch, add it to the whipped cream for a subtle fruity kick. However, you can skip this if you’re serving it to kids or prefer a non-alcoholic version.
- Cherries and Chocolate: Use fresh, ripe cherries for the best flavor. If you like, macerate the cherries in a little kirsch and sugar to enhance their sweetness and flavor. Grated dark chocolate will add a nice contrast to the sweetness of the cream and cherries.
- Serving: Serve the pavlova soon after assembling to ensure the meringue stays crisp. It can be made in advance, but don’t top it with cream and cherries until right before serving.
Enjoy this decadent dessert, perfect for any celebration or as a special treat for your loved ones!
