Black Forest Pavlova Dessert Recipe
This Black Forest Pavlova recipe combines the light, crisp texture of a meringue base with the rich, indulgent flavors of cherries and chocolate. It's a perfect dessert for any occasion, offering a delightful contrast between the sweet, airy meringue and the bold, fruity topping.
Equipment
- Stand mixer with a whisk attachment
- Baking sheet lined with parchment paper
- Vegetable peeler (for chocolate shavings)
Ingredients
For the Pavlova:
- 1 teaspoon distilled white vinegar
- 1½ teaspoons cornstarch
- 6 large egg whites at room temperature
- 1½ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ teaspoon salt
For the Topping:
- 1½ cups heavy cream
- ¼ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 14 ounces store-bought pitted Morello cherries in syrup or any cherries in syrup
- 1 ounce semisweet or bittersweet chocolate in bar form
- Fresh cherries for topping (optional)
Instructions
Make the Pavlova:
- Preheat the Oven: Set an oven rack in the lower third position and preheat the oven to 200°F. Line a baking sheet with parchment paper.
- Prepare the Cornstarch Mixture: In a small bowl, stir together the distilled white vinegar and cornstarch until smooth. Set aside.
- Beat Egg Whites: Using a stand mixer fitted with the whisk attachment, whip the egg whites on high speed until frothy. Gradually add the granulated sugar in a slow stream while continuing to beat. Continue whipping until the mixture forms stiff, glossy peaks (approximately 5 to 7 minutes).
- Incorporate Flavors: Reduce mixer speed and add the vinegar-cornstarch mixture, vanilla extract, almond extract, and salt. Increase the speed again and beat until fully combined and the meringue is thick and shiny, about 5 minutes.
- Shape the Meringue: Spoon the meringue onto the parchment-lined baking sheet. Use a spatula to shape it into a large, rustic oval or circular form, creating gentle swoops and peaks for a decorative texture.
- Bake and Cool: Bake the meringue for 1 hour and 30 minutes. After baking, turn off the oven, leave the door slightly ajar, and allow the pavlova to cool inside the oven for an additional hour. This gradual cooling helps maintain the crisp texture. Once cooled, carefully transfer the pavlova to a wire rack.
Make the Topping:
- Whip the Cream: In a clean stand mixer bowl, combine the heavy cream, confectioners’ sugar, and vanilla extract. Beat on low speed until thickened, then increase the speed to high until soft peaks form (about 1 minute).
- Assemble the Pavlova: Spoon the whipped cream onto the center of the cooled pavlova. Drain the cherries, then scatter them evenly over the whipped cream.
- Add Chocolate Shavings: Use a vegetable peeler to shave the chocolate bar over the top of the cherries. Optionally, add a few fresh cherries for extra garnish.
Notes
- The gradual cooling process in the oven prevents the pavlova from collapsing or cracking too much.
- You can substitute Morello cherries with other cherry varieties, but ensure they are in syrup for a similar flavor.
- The meringue can be made a day in advance and stored in an airtight container. Assemble just before serving.
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