the Cherry Chocolate Pavlova — a dessert with drama, decadence, and a dance of textures. It’s a crisp, cocoa-kissed meringue with a marshmallow-soft center, topped with billows of whipped cream, juicy cherries, and dark chocolate shavings. Sweet and slightly tart, light yet rich — it’s an ideal centerpiece dessert for gatherings or elegant dinners.
Optional: 1 tbsp kirsch or cherry liqueur to macerate the fruit
Prep the Meringue Base
1
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 7- or 8-inch circle as a guide. Flip the paper over.
In a large, clean bowl, beat egg whites with a hand or stand mixer on medium until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, beating on high speed. This can take up to 8–10 minutes — keep going until the meringue is glossy and forms stiff peaks.
Gently fold in the vinegar, cornstarch, sifted cocoa powder, and chopped chocolate with a spatula.
Shape and Bake
2
Spoon the meringue onto your prepared baking sheet and shape into a nest with a slightly indented center — this will hold the toppings.
Place in the oven and immediately reduce the heat to 250°F (120°C).
Bake for 1 hour 15 minutes, then turn off the oven and leave the meringue inside to cool completely for at least 1 hour, undisturbed.
Prepare the Toppings
3
If using fresh cherries: toss with a touch of sugar or kirsch and let macerate while the meringue cools.
Whip the cream with powdered sugar and vanilla until soft peaks form. Chill until ready to use.
Assemble the Pavlova
4
Place the cooled meringue on a serving plate.
Spoon the whipped cream into the center.
Top with cherry halves, chocolate shavings, and optional cherry syrup from the maceration.
Serving Suggestions
5
Serve immediately for maximum crisp-soft contrast.
For drama: drizzle with extra melted dark chocolate or cherry syrup.
Pairs beautifully with espresso, dessert wine, or black tea.
Variations
6
Berries instead of cherries: Try blackberries or raspberries for a twist.
Chocolate cream layer: Fold cocoa powder into whipped cream for extra chocolatey depth.
Mini pavlovas: Make 6 smaller meringue nests and build individual servings.
Optional: 1 tbsp kirsch or cherry liqueur to macerate the fruit
Directions
Prep the Meringue Base
1
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 7- or 8-inch circle as a guide. Flip the paper over.
In a large, clean bowl, beat egg whites with a hand or stand mixer on medium until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, beating on high speed. This can take up to 8–10 minutes — keep going until the meringue is glossy and forms stiff peaks.
Gently fold in the vinegar, cornstarch, sifted cocoa powder, and chopped chocolate with a spatula.
Shape and Bake
2
Spoon the meringue onto your prepared baking sheet and shape into a nest with a slightly indented center — this will hold the toppings.
Place in the oven and immediately reduce the heat to 250°F (120°C).
Bake for 1 hour 15 minutes, then turn off the oven and leave the meringue inside to cool completely for at least 1 hour, undisturbed.
Prepare the Toppings
3
If using fresh cherries: toss with a touch of sugar or kirsch and let macerate while the meringue cools.
Whip the cream with powdered sugar and vanilla until soft peaks form. Chill until ready to use.
Assemble the Pavlova
4
Place the cooled meringue on a serving plate.
Spoon the whipped cream into the center.
Top with cherry halves, chocolate shavings, and optional cherry syrup from the maceration.
Serving Suggestions
5
Serve immediately for maximum crisp-soft contrast.
For drama: drizzle with extra melted dark chocolate or cherry syrup.
Pairs beautifully with espresso, dessert wine, or black tea.
Variations
6
Berries instead of cherries: Try blackberries or raspberries for a twist.
Chocolate cream layer: Fold cocoa powder into whipped cream for extra chocolatey depth.
Mini pavlovas: Make 6 smaller meringue nests and build individual servings.
