Cherry Chocolate Pavlova
Prep Time
15 mins
Cook Time
1 hr 30 mins
Cooling time
30 mins
Total Time
1 hr 45 mins

Chocolate Cherry Pavlova is a meringue dessert that's made of crispy on the outside and soft and fluffy as a cloud inside meringue disk, which is then topped with whipped cream and cherry sauce.

Course: Dessert
Cuisine: Australian
Keyword: chocolate cherry pavlova, chocolate pavlova, pavlova, whipped cream
Servings: 8
Calories: 451 kcal
Author: Marina | Let the Baking Begin
  • 6 egg whites large
  • 1 3/4 cup sugar , granulated
  • 1 tsp cream of tartar
  • 1/8 tsp salt
  • 2 2/3 Tbsp cornstarch 2 2/3 Tbsp = 2 tbsp + 2 tsp)
  • 3 Tbsp cocoa powder
  • 1/4 cup chopped chocolate pieces
Whipped Cream
  • 1 1/2 cup heavy whipping cream chilled
Cherry Sauce
  • 4 cups cherries, pitted
  • 1 Tbsp lemon juice
  • 1/4 cup sugar
  • 1.5 tbsp corn starch
  • 3/4 cups water
  • 2 Tbsp Rum or Brandy
  1. Combine egg whites and sugar in a bowl of a mixer and whip on high speed of a stand mixer for about 15 minutes (will take longer if using a hand-held mixer).

  2. While the meringue is whipping do some PREP: line a baking sheet pan with parchment paper and trace an 8-inch circle. Turn the paper over. Set aside
    Turn oven to 350F with the baking rack in the middle.

  3. Now, sift the cornstarch and cream of tartar into the egg whites and carefully fold them in. 

  4. Next, sift the cocoa powder and fold again. Lastly, add the chopped chocolate pieces (or chocolate chips) and fold. 

  5. Spread the chocolate meringue within the drawn circle. 

  6. Reduce heat to 225F and bake for 1 hour, then turn the heat off, stick a wooden spoon between the oven and the door and allow to cool for 30 minutes. Next, remove from the oven and allow to cool completely. 

Cherry Sauce
  1. While the Pavlova Meringue disk is cooling follow the instructions HERE and make the Cherry Sauce

How to make Whipped Cream
  1. While the Pavlova base is cooling make the Whipped Cream.
    Add the heavy cream to a bowl of a mixer and whip on medium until medium peaks form, about 3-4 minutes. Do not overwhip the cream or it will look curdled and separate. 

How to assemble the Chocolate Cherry Pavlova
  1. Transfer the Chocolate Pavlova to a serving dish using a cake transferring spatula or just slide it off the parchment paper onto the serving platter. 

  2. Top the pavlova with whipped cream. Then, layer the cherry sauce on top. 

Making Ahead
  1. To make ahead, bake the pavlova meringue disk up to a day ahead. Store in a dry place or leave in the oven until ready to use. 
    Prepare the whipped cream and refrigerate. 
    Right before serving, spoon the whipped cream, top with cherry sauce and serve. 

Recipe Notes
Nutrition Facts
Cherry Chocolate Pavlova
Amount Per Serving
Calories 451 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 61mg 20%
Sodium 23mg 1%
Potassium 217mg 6%
Total Carbohydrates 71g 24%
Dietary Fiber 2g 8%
Sugars 62g
Protein 2g 4%
Vitamin A 14.3%
Vitamin C 7.1%
Calcium 4.7%
Iron 3.3%
* Percent Daily Values are based on a 2000 calorie diet.