Black Forest Pavlova

Black Forest Pavlova

Chocolate, cherry and cream is a perfect combination. This dessert merges the black forest gateau withe the classic pavlova.



  • 6 egg whites
  • 350g caster sugar
  • 1.5 tsp white wine vinegar
  • 1.5 tsp cornstarch
  • 1 tsp vanilla bean paste


  • 500ml double cream
  • 200g mascarpone
  • 500g frozen cheeries
  • 100g caster sugar
  • 75g dark chocolate


  1. Preheat the oven to 130°C fan/ 150°C.
  2. Whisk then egg whites until they form stiff peaks.
  3. Gradually add in the caster sugar whilst continuing to whisk.
  4. Then add in the cornstarch, white wine vinegar and vanilla bean paste.
  5. Scoop out the meringue onto two silcon mats in 9 inch circles.
  6. Place in the oven for 1 hour, then open the door at a jar and allow to cool in the oven.
  7. To make the cherry compote, on a medium heat boil the cherries and sugar together, then turn down to a simmer and allow to thicken until it reaches a thick syrup. Then place in a bowl to cool.
  8.  Whip the cream up to soft peak and then combine with the mascarpone and continue to whip until it form firm peak consistency.
  9. Once meringues have cooled, place them one of them on a plate followed by a layer of cream, half of the cherry compote and 30g of grated dark chocolate. place the other meringue on top and repeat the process.
  10. Serve & enjoy!

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