Black Forest Pavlova

2h 20 min 6 servings

For the meringues:

  • 8 egg whites
  • 450g caster sugar
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 2 tbsp grated dark chocolate

For the topping:

  • 50g Lurpak®
  • 680g canned morello cherries, in syrup
  • 450 ml double cream
  • 60g chopped walnuts
  • 60g dark chocolate curls and shavings
Black Forest Pavlova


For the meringue:

  • Preheat the oven to 180°C. Line 2 baking trays with greaseproof paper
  • Beat the egg whites with an electric whisk on high speed until stiff.
  • Gradually beat in the sugar and continue to whisk until the sugar has dissolved and the meringue is glossy. Beat in the vanilla.
  • Sift the cocoa powder and fold into the meringue with the grated chocolate.
  • Spoon half of the meringue mixture onto each baking tray.
  • Place the baking trays in the oven and immediately reduce the oven temperature to 150°C. Bake for 60-90 minutes until dry and firm. Turn off oven and leave to cool inside.

For the topping:

  • Drain the cherries and reserve the syrup.
  • Melt 50g of Lurpak® and pour the cherry syrup into the pan along with 1/2 the cherries. Cook for 5-7 minutes until reduced. Set aside to cool.
  • Whip the double cream in a mixing bowl until softly peaked.

To assemble:

  • Spread one meringue with half the cream. Place half the remaining cherries on the cream and sprinkle with half of the chopped walnuts.
  • Place the second meringue layer on top. Spread with the remaining cream.
  • Arrange the remaining cherries on top and sprinkle with the remaining walnuts.
  • Decorate with chocolate curls and shavings. Drizzle the buttery cherry syrup over the pavlova.

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