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black forest pavlova dark

Black Forest Pavlova

A delicious, indulgent, grown-up dessert recipe – Crisp meringue topped with whipped cream, kirsch soaked cherries and chocolate shavings.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings 4 mini pavlovas
Calories 298kcal


  • Two large egg whites
  • 100 g caster sugar
  • 150 ml whipping cream
  • ½ tsp vanilla extract
  • 200 g black cherries in kirsch
  • 20 g dark chocolate


Make the meringue

  • Pre-heat your oven to 100ºC/80ºC fan.
  • Put your two egg whites into a large bowl and beat on a low speed until foamy. Increase the speed to medium and beat to a stiff peak.
  • With your mixer still running add the caster sugar (100g) a tablespoon at a time and whisk until combined. Your meringue will be stiff and glossy.
  • On your lined baking sheet - shape your mini pavlovas (see extra shaping guidance with pictures above).
  • Place in the oven and cook for 1 hour, 45 minutes. Once the meringues are cooked turn off the oven but DON'T OPEN THE DOOR. Leave the meringues in the oven until it has completely cooled (this can take several hours).
  • Once the oven has completely cooled remove the meringues. They can be used immediately or stored for several days in an airtight container. I like to line the container with baking parchment to help prevent the meringues from sticking. The meringues can also be frozen to be used later.

Make the pavlova - Whilst the meringues can be made in advance, the pavlovas should be assembled just before serving.

  • Whip the cream until it is just stiff - don't over whip as this will cause it to separate.
  • Add the vanilla extract (½ tsp) and gently fold into the whipped cream.
  • Carefully scoop the cream on to the meringue bases.
  • Use a peeler to make dark chocolate shavings (20g). Sprinkle about ¾ of the chocolate onto the whipped cream.
  • Top the pavlovas with the kirsch soaked cherries (200g) and then sprinkle over the remaining chocolate.
  • Serve immediately.


In addition to the total time shown in the recipe you should ideally leave the meringues to cool in the oven for 4+ hours (this isn't essential but helps to avoid cracking).
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.


Calories: 298kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 44mg | Potassium: 203mg | Fiber: 1g | Sugar: 32g | Vitamin A: 585IU | Vitamin C: 3.7mg | Calcium: 35mg | Iron: 0.8mg