Recipe: Black Forest Pavlova

Recipe: Black Forest Pavlova

20m prep | 3h cook

Last updated

Whether it's simple or complicated, individually served or a centrepiece, savoury or sweet, the holiday season is a time for food that makes an impression. 

This showy stunner takes one of Australia's favourite summery desserts - the pavlova - and gives it a rich, festive twist, incorporating the flavours of a traditional Black Forest cake via cherry liqueur-spiked chocolate cream and bright, sour cherries.

Even better, if you pre-make the meringue base a few days early (we used Adam Liaw's spectacular and fool-proof all-in pavlova recipe), it takes only minutes to get this dessert on the table on the big day. 

PRO TIP: Always use a glass or metal (copper is even better) bowl to whisk eggs whites, even wiping the whisk and interior of the bowl down with white vinegar beforehand to remove any grease or residue from the last use. Additionally, always use room-temperature egg whites, as the proteins in cold egg whites can take longer to break down and you'll risk over-whipping.

 

Ingredients (Serves 8-10)

FOR THE MERINGUE:
  • 4 egg whites
  • 300g icing sugar mixture (if using pure icing sugar, add 2 tsp additional corn flour)
  • 1 tsp corn flour
  • 1/2 tsp cream of tartar
FOR THE CHOCOLATE CHERRY CREAM:
  • 200mL heavy cream
  • 3 tbsp Dutch process cocoa powder
  • 2 tbsp icing sugar mixture
  • 1.5 tbsp kirsch or other cherry liqueur (optional)
TO SERVE:
  • Sour cherries in syrup
  • Quality dark chocolate

     

    To make the meringue, combine the egg whites, icing sugar mixture, corn flour and cream of tartar in the bowl of a stand mixer. Whisk at high speed for at least 8 minutes, or until glossy and thick. 

    Preheat oven to 110C. 

    Use a plate to draw a circle on the paper the size you would like your pavlova to be, then turn the sheet upside down and stick to a baking sheet or inverted baking tray with a few small dabs of meringue. Transfer the meringue mix to the paper and shape using the circle as a guide. 

    Bake for 90 minutes, then turn off the oven and use a wooden chopstick to hold the door open slightly and leave the meringue in the warm oven for an additional 90 minutes. 

    Remove from oven and set aside. 

    Just before serving, whisk together the cream, cocoa and icing sugar mixture until thickened (do not over-whisk as the mixture will split and go grainy. If this happens, start again with new ingredients). Use a rubber spatula to fold through the cherry liqueur, then dollop the cream mix over the cooled meringue base. 

    Drain the jar of sour cherries, reserving the liquid (this makes an excellent glaze for a Christmas ham), and arrange them over the chocolate cream. Grate over a little dark chocolate and serve immediately. 

     

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