This Black Forest Pavlova combines chocolate pavlova, softly whipped cream, delicious cherries and chocolate. Follow my easy pavlova recipe to create this spectacular layered pavlova cake.
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In collaboration with Thermapen
Pavlova, meet Black Forest Gateau!
You guys know how much I love pavlova! This divine dessert combines crisp meringue with cream and fruit – rumoured to have been named after Russian prima ballerina Anna Pavlova.
Black Forest Gateau – a German layered chocolate cake with cherries and cream is another favourite of mine, so I simply had to combine the two!
You only need a handful of ingredients to create this spectacular pavlova cake: egg whites, sugar, vanilla extract, cocoa powder and cream of tartar.
For the filling I have kept it traditional, with vanilla specked softly whipped cream contrasting with sweet cherries. Add a grating of dark chocolate and you have pure deliciousness!
This spectacular gluten free dessert makes an excellent alternative Christmas pudding – I guarantee you will LOVE IT!!
HOW TO MAKE CHOCOLATE PAVLOVA
I decided to use my slightly unorthodox way of making meringue – using the Swiss Meringue method instead of the French which is more commonly used.
What’s the difference between French Meringue and Swiss Meringue you ask? Well the only difference is that the Swiss method combines the egg whites and sugar and heats them over a double boiler.
This means you don’t have to gradually add the sugar, tablespoon by tablespoon, as in classic Pavlova recipes. I love this method because it ensures the sugar is fully dissolved and very stable.
I always rely on my trusty Thermapen when making Swiss Meringue to check the eggs have reached 55C / 130F before whisking to fluffy perfection! This amazing digital thermometer is super easy to use at any angle and registers the temperature with supreme accuracy.
I trust my Thermapen for perfectly moist roast turkey, barbecue burgers or tricky desserts like this mirror glaze cake!
I have folded some unsweetened cocoa powder into the snowy white meringue to make a chocolatey pavlova. Don’t add too much cocoa powder tho, you want a marbled effect.
Let’s Make a Black Forest Pavlova!
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Preheat the oven to 150C / 300F. Trace two 7 inch circles on two pieces of parchment paper. Mist two heavy baking trays with cake release and line with the paper.
STEP 2 Separate the eggs, being very careful not to contaminate the egg whites with any yolk. Even the smallest speck of yolk or grease will prevent the egg whites from frothing up! Reserve the egg yolks to make my Spaghetti Carbonara!
STEP 3 Wipe your stand mixer bowl with a little vinegar to make sure it is free or grease. Add the egg whites, cream of tartar and sugar and stir to combine. Set the bowl over a pot of gently simmering water, making sure the bottom of the bowl doesn’t come into contact with the water.
STEP 4 Stir with a balloon whisk until the temperature registers 55C/ 130F on your Thermapen.
STEP 5 Fit the bowl into your stand mixer and whisk on medium speed for two minutes. Increase the speed to maximum and whisk for a further three minutes or until the meringue holds firm peaks.
STEP 6 Sift a little cocoa powder over the meringue and fold gently using a metal spoon.
STEP 7 Pile meringue onto the trays and spread out to form a circle, using the traced line as a guide. Dust with a little more cocoa powder and use the spoon to mix it in slightly.
STEP 8 Reduce the oven temperature to 100C / 210F. Bake your meringue layers for 90 minutes then turn the oven off and leave them in the oven until it cools down.
STEP 9 Gently peel the meringue off the paper and place on a plate or cake stand. Spread with softly whipped cream and top with cherries. Repeat with the second layer. Add chocolate curls and dust with cocoa powder or icing sugar. Serve immediately!
PAVLOVA TIPS
- Can I use pasteurised eggs to make Pavlova? For best results use fresh eggs they will hold peaks much better than egg whites from a carton.
- Eat after assembling! This Black Forest Pavlova is stunning but needs to be consumed soon after it is filled as the moisture from the cream will soften the meringue.
- To create chocolate curls, use a vegetable peeler against a chocolate bar.
- You can use sweet fresh cherries in this recipe if you prefer!
- Use my meringue nest recipe if you want to make individual Mini Black Forest Pavlovas!
- Want to up the chocolate? Drizzle the layers with chocolate syrup!
HAVE YOU MADE MY BLACK FOREST PAVLOVA RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Black Forest Pavlova
Ingredients
For the Meringue
- 180 ml (¾ cup) egg whites from 5 large eggs
- 340 g ( 1 ⅓ cups) granulated sugar
- ½ tsp cream of tartar
- 2 tsp vanilla bean paste or vanilla extract
- 2-3 tbsp unsweetened cocoa powder , sifted
For the Whipped Cream
- 480 ml (2 cups) cream heavy / double cream
- 120 g (1 cup) icing sugar powdered sugar
- 2 tsp vanilla bean paste or vanilla extract
- 2 tsp Kirsch liqueur optional
Filling and Decorating
- 400 g (14 oz) canned morello cherries, in syrup
- grating dark chocolate or dark chocolate curls
- icing sugar to dust, optional
Instructions
- Preheat the oven to 150C / 300F. Trace two 7 inch circles on two pieces of parchment paper. Mist two heavy baking trays with cake release and line with the paper.
- Separate the eggs, being very careful not to contaminate the egg whites with any yolk. Reserve the egg yolks to make my Spaghetti Carbonara!
- Wipe your stand mixer bowl with a little vinegar to make sure it is free or grease. Add the egg whites, cream of tartar and sugar and stir to combine. Set the bowl over a pot of gently simmering water, making sure the bottom of the bowl doesn’t come into contact with the water.
- Stir with a balloon whisk until the temperature registers 55C/ 130F on your Thermapen.
- Fit the bowl into your stand mixer and add the vanilla. Whisk on medium speed for two minutes. Increase the speed to maximum and whisk for a further three minutes or until the meringue holds firm peaks.
- Sift a little cocoa powder over the meringue and fold gently using a metal spoon.
- Pile meringue onto the trays and spread out to form a circle, using the traced line as a guide. Dust with a little more cocoa powder and use the spoon to mix it in slightly.
- Reduce the oven temperature to 100C / 210F. Bake your meringue layers for 90 minutes then turn the oven off and leave them in the oven until it cools down.
- Whisk all the whipped cream ingredients on medium speed until the cream holds soft peaks.
- Gently peel the meringue off the paper and place on a plate or cake stand. Spread with the whipped cream and top with cherries. Spoon some of the cherry syrup, letting it drip down the sides.
- Repeat with the second layer. Add chocolate curls and dust with cocoa powder or icing sugar. Serve immediately!
Jennifer Welch says
Hi! My Pav is in the oven and it hasnt risen at all! It looks more like meringue sheets. I was very careful to whip properly and carefully fold in cocoa without deflating. What went wrong?
Lucy Parissi says
Hi Jennifer – it’s difficult to say without seeing it. If the pavlova held strong peaks when you whisked it and shaped it on the baking tray I can’t imagine what could have gone wrong.
Beck says
Thanks for sharing, this looks amazing dessert, perfect for a special dinner 🙂