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Chocolate Cherry Pavlovas

Combining chocolate and cherry flavor, crispy on the outside and marshmallowy-like texture on the inside, this chocolate cherry pavlovas taste like a black forest cake in a pavlova form.
5 from 1 vote
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Course: Dessert
Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Cooling Time: 1 hour
Total Time: 2 hours 55 minutes
Servings: 8 servings

Ingredients

For Pavlovas

  • 4 large egg whites (or 122g egg whites)
  • 1 1/8 cup (225g) granulated sugar
  • 1/2 tablespoon cornstarch, sifted
  • 2 teaspoons cocoa powder
  • 1 ounce (28g) bittersweet chocolate, melted
  • 1 teaspoon (5ml) lemon juice, cream of tartar or white wine
  • 1 teaspoon (5ml) pure vanilla extract

For Chocolate Ganache

  • 4 ounce semi-sweet (226g) chocolate bars, chopped
  • 1/2 cup (240ml) heavy cream or whipping cream

Cherry Sauce

  • 3/4 cup (170g) pitted cherries, fresh or frozen, cut into 1/2 inch cubes
  • 1 1/2 tablespoons (22g) sugar
  • 2 tablespoons (30ml) water
  • 1/2 teaspoon lemon juice

Instructions

Make Pavlovas

  • Preheat oven to 215°F/101°C.
  • In a mixer bowl fitted with a whisk attachment, beat egg whites on low-medium speed until soft peak forms. With the mixture still on, gradually add sugar in 3 additions, beating for 30 seconds between, then increase to high speed and beat until stiff peaks form. The meringue at this time will be glossy, and the sugar is fully dissolved. Add the vanilla extract, the cream of tartar and cornstarch, either fold them in by hand or beat them on low speed until just combined. Gently fold in sifted cocoa powder and melted chocolate until combined.
  • Using two spoons, scoop a mound of meringue and palace on parchment paper. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to the oven.
  • Bake for 60-75 minutes until the pavlova is firm and dry at the edges. Turn off the oven and, without opening the door, let pavlova cool completely in the oven. Transfer to a wire rack to cool completely. Meanwhile, making sauce.

Make Chocolate Ganache

  • Place chopped chocolate in a medium sized bowl and set aside.
  • In a small saucepan bring cream to a simmer and bubbles are just starting to form around the edges of the pan. Remove from the heat. Pour over chocolate, allow to sit for 2-3 minutes.
  • With a whisker or a metal spoon, gently stir in the cream and chocolate together until a smooth, silky consistency.

Make Cherry Sauce

  • In a medium saucepan, add cherries, sugar and lemon juice. Place over medium heat and stir constantly until the mixture starts to thicken and bubbles start around the edges.
  • Remove from heat and add in kirsch if desired. Cool to room temperature before using.

Assemble Pavlovas

  • Once the pavlovas are completely cool, place 1 tablespoon of chocolate ganache on top of the pavlova, straight into the hole then add in 1 tablespoon of cherry sauce on top of chocolate ganache. Garnish with fresh cherries.
  • Pavlovas will keep for several days in an airtight container at room temperature.
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