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.
- 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
- 1 1/2 cup heavy whipping cream chilled
- 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
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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).
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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. -
Now, sift the cornstarch and cream of tartar into the egg whites and carefully fold them in.
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Next, sift the cocoa powder and fold again. Lastly, add the chopped chocolate pieces (or chocolate chips) and fold.
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Spread the chocolate meringue within the drawn circle.
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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.
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While the Pavlova Meringue disk is cooling follow the instructions HERE and make the Cherry Sauce.
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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.
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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.
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Top the pavlova with whipped cream. Then, layer the cherry sauce on top.
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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.
- If you do not have cream of tartar, you can replace it with vinegar. Just add 1 tsp of vinegar into the egg whites as they're whipping, instead of folding them in after the egg whites are whipped.