Black Forest Pavlova
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Resting:
30 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
487 kcal
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Course
Dessert
Black Forest Pavlova
Description
The Black Forest Pavlova starts with making a large meringue base whipped to stiff peaks using egg whites and sugar, then stabilized with cornstarch and vinegar to maintain texture. Cocoa powder is sifted and gently folded into the meringue for chocolate flavor and color. The meringue is shaped into two round discs on parchment paper, baked slowly at a low temperature to dry out and crisp the exterior while keeping the inside soft.
Once baked, the meringue discs are layered with a creamy filling made from finely chopped dark chocolate and heavy cream blended with cherry liqueur. Fresh cherries, halved and pitted, are added providing a bright contrast to the rich chocolate and crisp meringue. This combination mimics the flavors of a traditional Black Forest cake in a lighter, elegant pavlova form.
The result is a textural contrast of crunchy meringue and smooth chocolate cream, accented by juicy cherries. This dessert suits special occasions or when a showy, fruit-enhanced chocolate treat is desired.
Ingredients
PAVLOVA:
- 6 egg large, whites
- salt a pinch
- 1 ⅓ cup caster sugar (285g)
- 2 tsp cornstarch
- 1 tsp white vinegar
- ¼ cup cocoa powder sifted
- 1 1.2 cups Cherry 300g) half pitted and cut in half, fresh
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 41mg | 14% |
| Sodium | 67mg | 3% |
| Potassium | 416mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 57g | 114% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 51mg | 5% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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