Wednesday, December 9, 2020

Cherry Chocolate Pavlova


Cherry Chocolate Pavlova

Chocolate Cherry Pavlova is a meringue dessert that is crunchy on the outside and soft and chewy like a cloud inside the meringue disc, which is then covered with whipped cream and cherry sauce.



  • 1 tablespoon of cocoa powder
  • 50 g (2 oz.) Dark or bittersweet chocolate
  • 125 g (2/3 cup) powdered sugar (American granulated sugar)
  • 2 large egg whites
  • 1/8 teaspoon cream of tartar
  • ¼ tablespoon cornflour or cornflour


  • 150g (about 6 tablespoons) cherry compote
  • 2 tablespoons of cocoa powder
  • 4 fresh cherries (optional)
  • 180 ml (¾ cup) double or heavy cream
  • 1 tablespoon of icing sugar (American powdered sugar or icing sugar)
  • Dark or bittersweet chocolate curls


First, preheat oven to 130 ° C / 265 ° F (110 ° C fan) and line a baking sheet with parchment paper or parchment paper.

Then, take a large bowl or the bowl of your stand mixer and make sure it is free of any grease. I like to scrub the bowl with white wine vinegar or lemon juice to make sure it is completely free of fat as this will help ensure your egg whites beat well. Place the egg whites in the bowl, along with the cream of tartar. Whisk over medium heat until the mixture becomes frothy, then increase the speed to maximum and whisk until the egg whites are white and fairly firm.

Melt the chocolate in the microwave or in a double boiler and let cool.

In another bowl, combine the caster sugar, cornstarch and cocoa powder. Use a hand whisk to remove cocoa lumps. Add the cocoa and sugar mixture to the egg whites and continue to whisk for about 5 more minutes, until no more grains of sugar remain. You can test this by rubbing some of the mixture between your fingers.

When the meringue is ready, use a pastry bag to channel the meringue into four nests. The easiest way to do this is to direct four discs (the bottom of the nests) and then direct the edges up. Take the slightly cooled melted chocolate and mix it into the meringue nests using a fork. See the images in the article above to see the effect you are aiming for.

Bake the meringue nests in a preheated oven for 1 hour and 30 minutes. Do not open the oven door to check for nests while cooking. After the 1 hour and 30 minutes have passed, turn the oven off and leave the nests in the oven with the door closed for at least 1 additional hour. You can then take the nests out of the oven and let cool on the pan (if necessary).

When the meringue nests are completely cool, it's time to make the chocolate cream filling. Whip the double cream, cocoa powder and icing sugar until stiff peaks in a large bowl. This can easily be done with a balloon whisk, as the chocolate and sugar whip the cream much faster than usual. Pour the chocolate cream in the center of the meringue nests and make a well in the center to contain the cherry compote. Add a tablespoon or two of compote to each nest and garnish with a fresh cherry and a few chocolate curls. Happy Cooking Time.


Pavlovas are best served the day or the day after they are prepared. Store pavlovas in the refrigerator before serving. Cooked and unfilled meringue nests should stay fresh for up to 2 weeks if stored in an airtight container (not in the refrigerator). You can then prepare the cream and fill it on the day of service.