Combining chocolate and cherry flavor, crispy on the outside and marshmallowy-like texture on the inside, this chocolate cherry pavlovas taste like a black forest cake in a pavlova form.
We welcome the fall ambiance with gentle breeze blowing through the trees in my house’s backyard. Hearing the wind started all night long, I knew my favorite season was finally coming. Like the cold and leaves falling down. After waking up, immediately I opened the windows to feel the fresh yet first fall air into the house.
My aunt gave me a small bag of cherries, which surprised me a lot as I think cherry season is over. I missed the sour taste of cherries and these cherries from my aunt right now are such a great gift to me. Last summer, I made a black forest cake which highlights the unique slight sweet and sour taste and today I want to bring it again with my chocolate cherry pavlovas, aka black forest pavlovas.
MERINGUE BASE
My classic pavlova recipe shows how to make the meringue base, which usually comes from whipping the egg whites, sugar and a bit of acid until stiff peak. These chocolate cherry pavlovas use the same method, but with a hint of cherry flavor from kirsch. Feel free to leave if you don’t want and go ahead with vanilla extract instead.
CHOCOLATE WHIPPED CREAM
I used chocolate whipped cream and cherry sauce to top these mini pavlovas. For the best result, it is highly recommended to use high quality chocolate powder. To make chocolate whipped cream, in a large mixing bowl, using a mixer fitted with the whisk attachment, beat heavy cream, sifted cocoa powder, sugar, and vanilla on medium-low speed for 30 seconds. This would help incorporate all ingredients. Increase speed to high and beat until the cream reaches soft peaks or desired thickness is reached.
CHERRY FLAVOR
Besides chocolate, cherry makes the best part in the topping for these mini pavlovas. You can use frozen cherries to make the sauce, make sure they are pitted. Chop them into 1/2 inch small cubes and cook with sugar over medium heat, stirring constantly and gently until it comes to a simmer and slightly thickens about 2 to 3 minutes. You can stir in kirsch if you want in this step.
Don’t forget to reserve some fresh cherries to decorate your pavlovas 🙂
If you make this Chocolate Cherry Pavlovas recipe, make sure to tag me on Instagram or tell me all about it in the comments section down below. I love to share your photos! Happy Summer baking! 
Other Dessert Recipes:
Chocolate Cherry Pavlovas
Ingredients
For Pavlovas
- 4 large egg whites (or 122g egg whites)
- 1 1/8 cup (225g) granulated sugar
- 1/2 tablespoon cornstarch, sifted
- 1 teaspoon (5ml) lemon juice, cream of tartar or white wine
- 1 teaspoon (5ml) kirsch, or pure vanilla extract
For Chocolate Whipped Cream
- 1 1/2 cup (180ml) heavy cream, very cold
- 1 tablespoon cocoa powder, sifted
- 1/4 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Cherry Sauce
- 3/4 cup (170g) pitted cherries, fresh or frozen, cut into 1/2 inch cubes
- 1 1/2 tablespoons (22g) sugar
- 2 tablespoons (30ml) water
- 1/2 teaspoon lemon juice
Instructions
Make Pavlovas
- Preheat oven to 215°F/101°C.
- In a mixer bowl fitted with a whisk attachment, beat egg whites on low-medium speed until soft peak forms. With the mixture still on, gradually add sugar in 3 additions, beating for 30 seconds between, then increase to high speed and beat until stiff peaks form. The meringue at this time will be glossy, and the sugar is fully dissolved. Add the vanilla extract, the cream of tartar and cornstarch, either fold them in by hand or beat them on low speed until just combined. Gently fold in sifted cocoa powder and melted chocolate until combined.
- Using two spoons, scoop a mound of meringue and palace on parchment paper. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to the oven.
- Bake for 60-75 minutes until the pavlova is firm and dry at the edges. Turn off the oven and, without opening the door, let pavlova cool completely in the oven. Transfer to a wire rack to cool completely. Meanwhile, making sauce.
Make Chocolate Whipped Cream
- In a large mixing bowl, using a mixer fitted with the whisk attachment, beat heavy cream, sifted cocoa powder, sugar, and vanilla on medium-low speed for 30 seconds. This would help incorporate all ingredients. Increase speed to high and beat until the cream reaches soft peaks or desired thickness is reached.
Make Cherry Sauce
- In a medium saucepan, add cherries, sugar and lemon juice. Place over medium heat and stir constantly until the mixture starts to thicken and bubbles start around the edges.
- Remove from heat and add in kirsch if desired. Cool to room temperature before using.
Assemble Pavlovas
- Once the pavlovas are completely cool, place 1 tablespoon of chocolate whipped cream on top of the pavlova, straight into the hole and use the back of the spoon to flatten the cream. Then add in 1 tablespoon of cherry sauce on top of chocolate ganache. Let the sauce drip down. Garnish with fresh cherries if desired.
- Pavlovas will keep for several days in an airtight container at room temperature.
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