Black Forest Pavlova
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5.0
9 reviews
Excellent
Black Forest Pavlova
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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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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
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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!
Notes
- How to store meringue
- Moisture is the enemy of meringue so make sure you store in an airtight container. The pavlova layers can last for several days if stored properly. Don’t leave meringues at room temperature after removing from the oven, store them as soon as they are cool enough unless you are using straight away.
- Moisture is the enemy of meringue so make sure you store in an airtight container. The pavlova layers can last for several days if stored properly. Don’t leave meringues at room temperature after removing from the oven, store them as soon as they are cool enough unless you are using straight away.
Nutrition Information
Show Details
Calories
661kcal
(33%)
Carbohydrates
95g
(32%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
19g
(95%)
Cholesterol
110mg
(37%)
Sodium
86mg
(4%)
Potassium
241mg
(7%)
Fiber
1g
(4%)
Sugar
78g
(156%)
Vitamin A
1660IU
(33%)
Vitamin C
2mg
(2%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Calories | 661kcal | 33% |
| Carbohydrates | 95g | 32% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 110mg | 37% |
| Sodium | 86mg | 4% |
| Potassium | 241mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 78g | 156% |
| Vitamin A | 1660IU | 33% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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