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Black Forest Pavlova

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Can you think of a better match than chocolate and cherries? This Black Forest Pavlova is a heavenly combination of chocolate pavlova, chocolate cream, and fresh dark cherries. It’s absolutely decadent – and absolutely worth every bite.

black forest pavlova with dark chocolate and cherries

What is a Pavlova?

A pavlova is a meringue-based dessert with a crisp crust and soft center. It’s usually topped with fresh fruit and whipped cream.

The dish is rumored to be named after Russian ballerina Anna Pavlova. It was supposedly created in her honor following her tour of Australia and New Zealand in the 1920’s.

Whether this is true or not, I really can’t say. But it sure makes for a good story! Can you imagine having a dessert named after you?

Let’s Make a Black Forest Pavlova!

black forest pavlova topped with cherries

Now, onto my Black Forest Pavlova. I was feeling inspired to try my hand at pavlova, but I wanted to do something a little different.

I’m not a big fan of cream, so I didn’t want to go down the traditional route of loading the pavlova with fruit and cream.  I thought for some time about what to make, but when I found some beautiful dark cherries at the market one day, I knew what I wanted to make – a Black Forest Pavlova!

You might recall the Black Forest Cake I made for Halloween recently, which was a huge hit in our house. In fact, so many readers asked about it, that I ended up creating a gluten-free black forest cake recipe as well.

So, I thought a Black Forest Pavlova would be equally delicious, and it was!

black forest pavlova being served with cherries

Chocolate pavlova, chocolate cream, and fresh cherries… Let me tell you, this Black Forest Pavlova is a plate full of chocolate, sugary, deliciousness!

However, if it all seems like a bit too much chocolate for you then you might like to add a simple layer of whipped cream on top of the cherries, before stacking the second pavlova on top. It will help break up the chocolate flavor a bit.

I hope you’ll give this one a try. I promise this is one absolutely delicious Black Forest Pavlova!

For another fun twist, check out these Black Forest Cheesecake Trifles too. Yum!

Black Forest Pavlova recipe

Black Forest Pavlova

Can you think of a better match than chocolate and cherries? This Black Forest Pavlova is a heavenly combination of chocolate pavlova, chocolate cream, and fresh dark cherries. It’s absolutely decadent – and absolutely worth every bite.
4.88 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: black forest pavlova recipe, how to make a pavlova, what is a pavlova
Prep Time: 15 minutes
Cook Time: 1 hour
Resting: 30 minutes
Total Time: 1 hour 15 minutes
Calories: 487kcal
Author: Delicious Everyday
6 servings

Ingredients

PAVLOVA:

  • 6 large egg whites
  • a pinch of salt
  • 1 1/3 cup caster sugar (285g)
  • 2 tsp cornstarch
  • 1 tsp white vinegar
  • 1/4 cup cocoa powder sifted
  • 1 1.2 cups fresh cherries (300g) half pitted and cut in half

CHOCOLATE CREAM:

US Customary – Metric

Instructions

  • Preheat the oven to 250 degrees F. (120 degrees celsius)
  • Line a large baking tray with parchment paper and trace two 15cm circles, ensuring they are spaced far enough apart. Turn the baking paper over so you can see the circles.
  • Use an electric mixer fitted with a whisk attachment and whisk egg whites and salt until soft peaks form.
  • Gradually add sugar, 1 tablespoon at a time until meringue is thick and glossy and sugar dissolved. To test if the sugar is dissolved rub a little of the pavlova mixture between your fingers and if feels gritty continue to whisk until sugar dissolves and the mixture is smooth.
  • Add cornstarch and vinegar, and whisk until just combined.
  • Sift the cocoa over the mixture and carefully fold through with a rubber spatula.
  • Spread the mixture onto the baking paper, and use a spatula to spread the mixture into the shape of the circles you traced earlier. Smooth the tops so that they will lay neatly on top of one another when assembled.
  • Bake for 40 minutes, or until the pavlova is dry to touch. Turn off the oven and leave the oven door ajar and allow the pavlovas to cool completely before removing from the oven.
  • To make the chocolate cream, combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Heat until chocolate melts, stirring well to ensure the mixture is smooth.
  • Remove from heat and set aside for 5 minutes to cool before stirring in the cherry liqueur. Place in the refrigerator for 30 minutes to chill. Remove from the refrigerator and use an electric beater to beat until thickened.
  • To assemble, place one pavlova on a serving plate and top with 3/4 of the chocolate cream. Top with the pitted and halved cherries. Carefully place the other pavlova on top and top with the remainder of the chocolate cream and decorate with the remaining cherries.

Nutrition

Calories: 487kcal | Carbohydrates: 68g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 67mg | Potassium: 416mg | Fiber: 4g | Sugar: 57g | Vitamin A: 480IU | Vitamin C: 3.7mg | Calcium: 51mg | Iron: 3.7mg
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Comments

  1. growing up, my favorite dessert was a pavlova topped with a thin layer of whipped cream with berries and kiwi on top. I’ve never had a chocolate pavlova, but this is going on my list of recipes to try ASAP!

    Reply

  7. I’m not too much of a fan of pavlova (nor meringue), but chocolate pavlova is the one flavour which I’m okay with 😉 And this looks so chocolatey that I’m sure I’d like it too! Love the photos in this post too! 😉

    Reply

    • It’s funny you say you don’t like meringue or pavlova but you like chocolate pavlova, my stepson is exactly the same. A little bit of chocolate always helps things go down better 😀

      Reply


  10. This is such a good idea (both the Pavlova hop and your Black Forest version…amazing). I love the combination of dark chocolate and cherries and can imagine it tastes incredible. I love a simple pavlova too – with lots of whipped cream, fruit and crunchy meringue – and of course the best one I’ve ever eaten was in Australia 🙂

    Reply

  11. I ADORE pavlova and have made many variations but never a blackforest one! My fave would probably have to be the brown sugar pavlova with rum bananas or the equally delicious peaches and cream pavlova, but pretty much any pav will do 🙂

    Reply

  12. I really love the black forest idea and it looks gorgeous! I got some beautiful cherries in my fruit and veg delivery last week and wanted to incorporate them into my pav – this is a perfect way!

    Reply

  19. These all look amazing, and I’m not even much of a fan of pavlova (I know, how very un-Australian of me!). I’d love to take part in a future challenge.

    Reply

  21. This has been my first blog hop and I have really enjoyed seeing all the lovely Pavlova creations, thank you for hosting it. I love the idea of a Black Forest Pavlova as I also love cherries! I always like when a Pavlova cracks as it really does add to its charm.

    Reply


  22. Your pavlova is just gorgeous!! Thanks so much for hosting – this was fun! I can’t wait to check out what everyone else has made. I think I’ll be on a serious Pavlova kick after this – it was so delicious and easy!

    Reply

    • Thanks for coming over to have a look at the entries Xiaolu 😀 I know you’ve been busy with exams. Hopefully you will be able to participate in the next event 🙂

      Reply

  27. Hi Jennifer, your version of the pav looks fabulous. All the entries look great in fact having checked a few. One of my blogging buddies suggested I join this blog hop and I think it’s a great idea, I’m not sure I’ll get a chance to join on the current Pavlova recipe, but I’ll see what I can do. It’s all a matter of blog time…

    Reply

  29. Exquisitely presented Pavlova! Mouth watering! Love the combination – black forest and pavlova! Thanks for organising this blog hop! Enjoying to see so many pavlovas!

    Reply

  30. I love cherry and chocolate and this looks absolutely more-ish. Glad someone else got on the ‘oh just a splash of alcohol’ bandwagon too – ha! Love that we all pulled it together in the end, thanks for hosting the first one 🙂

    Reply

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