Pavlova, it’s the quintessential Australian sweet (or New Zealand depending on who you ask). The Pavlova was created to celebrate the Australian and New Zealand tour of Russian ballet dancer Anna Pavlova. While both Australians and New Zealander’s claim it as their own, one thing is for certain, it’s considered a national dessert in Australia. Whilst it is similar in appearance to a Meringue, the difference lies inside the Pavlova, which is soft and marshmallowy, compared to that of a meringue. The soft and marshmallowy interior is achieved through the addition of cornflour (corn starch).
Pavlova’s come in all shapes and sizes, but commonly they are served with fruit and cream. For my Black Forest Pavlova I decided to head down the dark path and use chocolate, both in the pavlova and sandwiched between the layers of pavlova by way of a chocolate cream. 
Chocolate pavlova, chocolate cream and fresh cherries…let me tell you, it’s a plate full of chocolate sugary deliciousness.
PrintBlack Forest Pavlova
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
Indulge in this decadent Black Forest Pavlova featuring layers of chocolate pavlova, rich chocolate cream, and fresh cherries.
Ingredients
- 6 large egg whites
- A pinch of salt
- 285g caster sugar
- 2 tsp cornflour
- 1 tsp white vinegar
- 1/4 cup cocoa, sifted
- 300g fresh cherries, half pitted and cut in half
- 150g dark chocolate
- 300ml heavy cream
Instructions
- Preheat the oven to 120 degrees Celsius (250 Fahrenheit). Line a large baking tray with baking paper and trace two 15cm circles, ensuring they are spaced far enough apart. Turn the baking paper over so the pencil marks are underneath.
- In a clean, dry bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking well after each addition until the sugar dissolves and the mixture is glossy and thick.
- Gently fold in the cornflour, vinegar, and sifted cocoa until just combined.
- Spoon the meringue mixture onto the prepared baking tray, spreading it within the drawn circles to form two discs.
- Bake for 40 minutes, then turn off the oven and leave the pavlovas to cool completely in the oven with the door ajar.
- For the chocolate cream, melt the dark chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth. Allow to cool slightly.
- In a separate bowl, whip the heavy cream until soft peaks form, then gently fold in the melted chocolate until combined.
- To assemble, place one pavlova disc on a serving plate, spread half of the chocolate cream over the top, and scatter with half of the cherries. Top with the second pavlova disc, spread the remaining chocolate cream, and finish with the remaining cherries.
Notes
Ensure the egg whites are at room temperature for better volume. The pavlova can be stored in an airtight container for up to 2 days. Assemble just before serving to maintain the crispness of the pavlova. Use fresh, ripe cherries for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 18
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 60
