Recipe: Black Forest Pavlova

Recipe: Black Forest Pavlova

20m prep | 3h cook

Last updated

Whether it's simple or complicated, individually served or a centrepiece, savoury or sweet, Christmas is a time for food that makes an impression

This showy stunner takes one of Australia's favourite summery desserts - the pavlova - and gives it a rich, festive twist, incorporating the flavours of a traditional Black Forest cake via cherry liqueur-spiked chocolate cream and bright, sour cherries.

Even better, if you pre-make the meringue base a few days early (we used Adam Liaw's spectacular and fool-proof all-in pavlova recipe), it takes only minutes to get this dessert on the table on the big day. 

PRO TIP: Always use a glass or metal bowl to whisk eggs whites, even wiping the whisk and interior of the bowl down with white vinegar beforehand to remove any grease or residue from the last use. Additionally, always use room-temperature egg whites, as the proteins in cold egg whites can take longer to break down and you'll risk overwhipping.


Ingredients (Serves 8-10)

  • 4 egg whites
  • 300g icing sugar mixture (if using pure icing sugar, add 2 tsp additional corn flour)
  • 1 tsp corn flour
  • 1/2 tsp cream of tartar
  • 200mL heavy cream
  • 3 tbsp Dutch process cocoa powder
  • 2 tbsp icing sugar mixture
  • 1.5 tbsp kirsch or other cherry liqueur (optional)
  • Sour cherries in syrup
  • Quality dark chocolate

    Related Recipes

    Latest Articles & Recipes