CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Black Forest Pavlova

1

  • Overview
  • Ingredients
    11 items
  • Directions

Indulge in this decadent Black Forest Pavlova, featuring a crisp chocolate meringue base topped with whipped cream, black cherries, chocolate flakes, and fresh cherries.

Pavlova

  • 450 ml castor sugar (380 g)
  • 2.5 ml cream of tartar
  • 50 ml cacao, sifted
  • 6 egg whites (180 ml)

To Finish

  • 500 ml First choice cream, whipped with vanilla seeds
  • 125 ml black cherry jam
  • 100 g dark chocolate
  • 1 tin drained black cherries
  • 2 chocolate flakes
  • 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.