(Serves 10)


I find it is always safe to line your baking tray with a double layer of baking paper – just to make 100% sure your pavlova will not stick to the tray.


6                      egg whites (180 ml)

450 ml             castor sugar (380 g)

2.5 ml             cream of tartar

50 ml               cacao, sifted


500 ml             fresh cream, whipped with vanilla seeds

1 tin                 drained black cherries

125 ml             black cherry jam

2                      chocolate flakes

100 g               dark chocolate

1 punnet          fresh cherries for garnishing

                        Sifted cacao powder for garnishing


  • Preheat the oven to 100 °C. Line a baking sheet with a double layer of well-greased baking paper. Draw a circle (30cm diameter) on the bottom paper with a pencil
  • Whisk the egg whites until stiff, but not dry.
  • Add the castor sugar gradually while whisking, making sure it’s incorporated completely.
  • Whisk until very stiff and shiny. Add the cream of tartar and fold in the cacao
  • Spoon the mixture onto the baking paper, shape into a circle with high sides, using the pencil markings as a guide (with ring in the middle).
  • Bake for 2 hours. Switch off the oven and leave the pavlova inside, preferably overnight, until completely cold.
  • TO ASSEMBLE: Stir the jam to become slightly runny and drizzle over the pavlova. Top with the whipped cream and add the cherries (tinned and fresh) and the chocolate flake. Melt the chocolate and drizzle over the pavlova.  Lastly dust with the cacao and serve.
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