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Delicious dark cherries on whipped cream atop a crispy and marshmallow like chocolate pavlova. I’ve always wanted to make a Black Forest Cake and a Pavlova, so…. voila! I made both at once!
Pavlovas are an interesting texture. The outside is nice and crunchy, but the inside is like a fudgy marshmallowy awesomeness. I modified a basic pavlova recipe to be a cocoa version. Adding cocoa powder and salt.
To make the cherry topping, I used a can of dark sweet cherries. I strained the cherries and cooked the liquid down to a syrup. Then combine them together again. That way it doesn’t just spill all over the pavlova and instead has a nice and thick pour with minimal drips.
When shaping the pavlova, it helps to place four dots around the pan to hold the parchment steady. Then dollop out the meringue in the center and gently smooth into a circle shape, using a spatula. Make sure to have an indent in the middle to hold all the toppings.
The pavlova needs to cool down completely in the oven with the door cracked about and hour or two. DO NOT put the toppings on till you are ready to serve. You can make the pavlova a day ahead of time, store in an airtight container on counter. Do not store in fridge or it will not be crispy. Store leftovers after topped with cream and fruit in the fridge.
Black Forest Pavlova
Ingredients
- 4 egg whites
- 1 cup sugar
- 1 tsp Vanilla
- ½ tsp cream of tartar
- 1 tsp cornstarch
- ¼ cup cocoa powder
- ¼ tsp salt
- Milk chocolate for shaving or curls
Cherry Topping
- 1 can dark sweet cherries
Whipped cream
- 1 cup heavy whipping cream
- 2 tbsp confectioners sugar
- ½ tsp Vanilla
Instructions
- Preheat oven to 300 degrees F.
- In a mixer with whisk attachment, whip up egg whites, salt, and cream of tartar till frothy.
- Slowly add in sugar. Whip till stiff peaks.
- Mix in cocoa powder and vanilla.
- Line a pan with parchment paper. Add four dots of pavlova to corners to act as glue and secure parchment.
- Plop a dollop of mixture in middle of pan. Shape pavlova into an 8 or 9 inch circle with a spatula. Keep adding rest of batter on top in center. Make the center a little lower to make a shallow bowl.
- Turn oven down to 275 Bake 1 hour.
- After an hour turn of oven and crack oven door open. Let cool another hour.
- Strain cherries and save liquid.
- Cook liquid in sauce pan till coats back of spoon and is syrupy. About 5 minutes. Add back to cherries. Set aside in fridge.
- Whip up heavy whipping cream, confectioners sugar and Vanilla. Chill in fridge till ready.
- Shave or curl chocolate for topping.
- When pavlova is cool. Gently spoon on whipped cream, try not to spread it or apply pressure.
- Spoon on cherry mixture and garnish with chocolate.
- Best eaten right away. Store rest in refrigerator.
