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.
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!
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!
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
- 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.