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.
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Black 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 (60 ml) 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 tbsp 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
Find it online: https://honestcooking.com/black-forest-pavlova/
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Frequently Asked Questions
What makes a pavlova different from a regular meringue, and why does this recipe use cornflour?
The article explains that while pavlova looks similar to meringue, the inside of a pavlova is “soft and marshmallowy” rather than crisp all the way through. That interior texture comes specifically from the addition of cornflour (corn starch) — 2 tsp is folded into the meringue along with 1 tsp white vinegar, which together stabilize the egg whites and prevent the center from setting hard.
Why is the pavlova left to cool in the oven with the door ajar rather than being taken out immediately?
The oven is turned off after 40 minutes and the pavlova discs are left inside to cool completely with the door ajar. A sudden change in temperature can cause the meringue to crack or collapse — the gradual cool-down in the residual oven heat lets the structure set slowly and evenly before it is exposed to room temperature.
When should I assemble the pavlova — can it be done ahead?
The notes say to assemble just before serving to maintain the crispness of the pavlova. The unassembled discs can be stored in an airtight container for up to 2 days, and the chocolate cream (made from 300g dark chocolate folded into whipped heavy cream) can be made ahead — but once the cream and fresh cherries are added, the pavlova should be served promptly.
