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The dessert on the white marble cooktop is adorned with stoned cherries and a generous sprinkle of grated dark chocolate. The vibrant cherries and rich chocolate create an eye-catching and delicious finish.

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.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Course Dessert
Cuisine Australian, British
Servings 6
Calories 300 kcal

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.
    A mixing bowl sits on the white marble cooktop, with egg whites and a pinch of salt whisked to stiff peaks. Gradually, caster sugar is added, making the meringue glossy and thick. Cocoa powder, red wine vinegar, and grated dark chocolate are gently folded into the mixture, adding richness and flavor.
  • 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.
    The meringue mixture is spooned onto a parchment-lined baking sheet on the white marble cooktop. It is shaped into a round with raised edges, forming a nest-like structure, ready to go into the oven.
  • Once cooled, whip the cream until stiff but not dry, then add kirsch (optional). Whisk to combine.
    A bowl on the white marble cooktop contains double cream being whipped to stiff peaks. Kirsch is optionally added and gently whisked in, creating a lightly flavored, creamy topping for the dessert.
  • Spread the whipped cream over the meringue, then top with stoned cherries and grated dark chocolate.
    The dessert on the white marble cooktop is adorned with stoned cherries and a generous sprinkle of grated dark chocolate. The vibrant cherries and rich chocolate create an eye-catching and delicious finish.