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!
Recipe
Ingredients
PAVLOVA:
- 6 large egg whites
- a pinch of salt
- 1 ⅓ cup caster sugar (285g)
- 2 tsp cornstarch
- 1 tsp white vinegar
- ¼ cup cocoa powder sifted
- 1 1.2 cups fresh cherries (300g) half pitted and cut in half
CHOCOLATE CREAM:
- 150 g dark chocolate finely chopped
- ¾ cup heavy cream
- 2 tsp cherry liqueur
- SUPPLIES
- parchment paper
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 ¾ 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.
Lizzy (Good Things) says
Wow, that is a stunner and a lovely idea! Congratulations. And thanks so much for this inspiring initiative. Love it!
delicieux says
Thanks for participating Lizzy. You did an amazing job sharing 2 pavlovas. 😀
Christina @ The Hungry Australian says
Gorgeous pav, Jennifer. This looks like a very grown up, adults only pavlova 🙂 The chocolate and cherry flavours would be lovely. Great pics, too.
delicieux says
Thanks Christina 😀 Sugar and a little bit of booze can never be a bad thing can it 😉
Nic@diningwithastud says
What a beautiful pav Jennifer!!! Its so perfect 🙂 Im not a cherry fan but this is def making me rethink that haha
delicieux says
Thanks Nic 😀 You are so sweet. I don't know about perfect, it cracked much more than I would have liked, but it all tastes good in the end!!! 😀
Amanda says
Beautiful pics, Jennifer and a lovely recipe. What a fun idea - thanks for hosting it!
delicieux says
Thanks for joining us Amanda. I'm really enjoying seeing everyones unique take on the pavlova. 😀
Chopinand @ ChopinandMysaucepan says
Dear JennniferThat's a beautiful looking cherry pavlova and it's in season too, how wonderful! I've submitted my entry and hopefully I've done it correctly.
delicieux says
Hi Chopinand your entry came through and I've approved it. Thanks for joining in on the fun of this event! 😀
Michelle says
Yum! I love black forest gateau. Great idea! I'm loving what all the bloggers came up with for this! Thanks for hosting! 🙂
delicieux says
I love what everyone came up with too. Such diversity and so many great ideas. I'm bookmarking a few 😀
Lau@Corridor Kitchen says
Your pav looks adorable, the cherries are a nice touch.
delicieux says
Thanks Lau 😀
JJ @ 84thand3rd says
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 🙂
delicieux says
Thanks JJ 😀 It's so wonderful to see so many people participating in this event.
bambiman says
Exquisitely presented Pavlova! Mouth watering! Love the combination - black forest and pavlova! Thanks for organising this blog hop! Enjoying to see so many pavlovas!
delicieux says
You're welcome bambiman. Thanks for joining in on the fun 😀
Rosa says
That looks wonderful! What an exquisite pavlova.Cheers,Rosa
delicieux says
Thanks Rosa 😀 Will you be joining us in the Pavlova Blog Hop?
David A says
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...
delicieux says
Hi David, Thanks for visiting. I hope you are able to find the time to join us. It's a lot of fun seeing what everyone comes up with. 😀
penny aka jeroxie says
Thanks for organising. I am so glad that I made it in time and I made it! I get to enjoy my fruits of labor.
delicieux says
Thanks for joining us Penny 😀
Iron Chef Shellie says
Oh my.... hello deliciousness!! Looks amazing!
Kim Bee says
This looks incredible. I've never made a pavlova before. This one is perfect for me. Love black forest.
Xiaolu/6Bittersweets says
Love these flavors! Sorry I didn't have time to participate this year -- can't wait to make my first pavlova down the road.
delicieux says
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 🙂
Anna @The Littlest Anchovy says
Oh that is one plate full of chocolaty scrumptious goodness! Looks so lovely and I love the double layers!
delicieux says
Thanks for your comments Anna, and thank you for joining us in this event 😀
Katherine Martinelli says
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!
delicieux says
Thank you so much for joining us Katherine 😀 I think we will all be on a pavlova kick after this. There's so much inspiration 😀
Moya says
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.
delicieux says
Thank you so much for joining us Moya 😀 It's been great to see the amazing array of pavlovas everyone has posted.
Barbara | Creative Culinary says
What a great collection; I just love pavlova's and when I see this wonder why I don't make them more often!
Tenille @ My Family Table says
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.
delicieux says
Hi Tenille, we will be having another challenge coming up shortly. I hope you will be able to participate. 😀
Sara (Belly Rumbles) says
Well done on organising the pav blog hop, fantastic idea. Sorry that I couldn't participate. Chocolate and cherries are such a great combination. Your pav looks wonderful.
delicieux says
Thanks Sara, hopefully you can participate in our next blog hop which will be happening before Christmas 😀
Julie says
Thanks so much for organising this :D. Look forward to the next ;). Yum cherries and cream!
Melanie @ Melanie Cooks says
Your pavlova looks beautiful! Makes my mouth water 🙂
delicieux says
Thanks Melanie 😀
erin @ yummy supper says
Black Forest Pavlova sounds (and looks!) delish. Here in the US, we rarely see pavlova. We need to import your tasty tradition across the Pacific;)-E
delicieux says
Maybe you can kick off the tradition Erin 😀
Leah says
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!
delicieux says
Thanks Leah 😀