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Black Forest Pavlova next to pine cones and leaves, with a bowl of cherry kirsch
135Total Time
20Prep Time
115Bake Time
8Serves
A challenge

Black Forest Pavlova by Benjamina Ebuehi

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Pavlova

Light, fluffy and chewy meringue topped with thick whipped cream and finished with spoonful's of deliciously glossy, rich cherry sauce sweetened by kirsch and cinnamon. This Black forest pavlova is a perfect dinner party centrepiece, just watch the delight on everyone's face when they cut into this.

We love pavlova, its the perfect dessert all year round. With scatters of season berries and drizzles of sweet sauces, there's yet to be a time or place where whipping up a pavlova isn't a crowd pleaser. Try our fresh and light Strawberry Pavlova or for some family fun, our Mini Meringues with Fondue are a yummy way to enjoy meringue. 

135Total Time
20Prep Time
115Bake Time
8Serves
A challenge

Method

  1. Step 1:

    Preheat the oven to 120C fan/140c fan and line a large baking tray with greaseproof paper.

  2. Step 2:

    Clean the bowl of a stand mixer with a bit of lemon juice to make sure there’s no traces of grease. Mix both the light muscovado sugar and golden caster sugar together in a bowl and set aside.

  3. Step 3:

    Add the egg whites to the bowl and whisk on medium speed until it reaches soft peaks. Increase the speed to high and add in the sugar a tablespoon at a time, letting it dissolve in the egg whites before adding another tablespoon.

  4. Step 4:

    Once all the sugar has been added, add in the cornflour and continue to whip until combined.

  5. Step 5:

    Spoon the meringue in a large mound on the baking tray and use a spatula or back of a spoon to smooth the edges and make a dip in the centre. Bake for 55-65 minutes until the meringue is firm to the touch. Turn off the oven and leave the pavlova inside to cool down completely. Ideally you can leave it in there overnight to dry out.

  6. Step 6:

    To make the cherry filling, add the cherries to a saucepan along with the sugar, lemon and cinnamon. Bring to a boil and then reduce to a simmer. Cook for 4-5 minutes until the cherries are softened and syrupy. Stir in the kirsch or almond extract and set aside to cool completely. (You can make this up to 2 days in advance and store in the fridge)

  7. Step 7:

    When you’re ready to assemble, dust the pavlova with cocoa powder. In a separate bowl, whip the cream with the icing sugar until you have soft peaks. Careful not to overwhip!

  8. Step 8:

    Spoon the cream onto the pavlova and top with the cherries and chocolate shavings. Once assembled, serve immediately.

Ingredients

  • For for pavlova base

    • 160g Egg whites (4 large eggs)
    • 175g Billington's Light Muscovado Sugar
    • 100g Billington's Unrefined Golden Caster Sugar
    • 1/2 tbsp Cornflour
    •  Cocoa powder (to dust)
  • For the filling

    • 200g Fresh/frozen cherries
    • 2 1/2 tbsp Billington's Light Muscovado Sugar
    •  Squeeze of lemon
    • 1 Stick of cinnamon (or ½ tsp ground cinnamon)
    • 2 tbsp kirsch or ½ tsp almond extract
    • 400ml Double cream
    • 1/2 tbsp Silver Spoon Icing Sugar
    • Handful Dark chocolate shavings (for decoration)

Utensils

  • Whisk or electric whisk
  • Baking tray
  • Parchment
  • Saucepan
  • Glass bowls

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