Cherry chocolate Pavlova

Cherry chocolate Pavlova

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(13 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 30 mins Plus cooling

Skill level

Moderately easy

Servings

Serves 12

Finish your meal with this impressive dessert, with billowing cream and fresh summer fruit

Nutrition and extra info

Nutrition info

Nutrition

kcalories
317
protein
3g
carbs
47g
fat
15g
saturates
8g
fibre
0g
sugar
45g
salt
0.14g

Ingredients

  • 6 large egg whites
  • 300g caster sugar
  • 1 tbsp cornflour
  • 2 tsp white wine vinegar
  • 25g cocoa powder
  • 50g finely chopped dark chocolate
  • 284ml pot double cream
  • 3 tbsp icing sugar
  • ½ 600g jar stoned cherry compote (I used Bonne Maman)
  • fresh cherries, to serve

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Method

  1. Heat oven to 140C/fan 120C/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.
  2. Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
  3. When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.

Recipe from Good Food magazine, May 2009

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Comments

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jessiesaddler123's picture

My first attempt at a meringue recipe - needed a little longer to cook but was simply delicious, really should have made 2 for my party as it disappeared very quickly !!!

cookingmasterboy's picture
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Made one for a dinner party with fresh kiwis, strawberries and peaches as topping. Everyone was impressed and the pavlova was gone in seconds. Looks great, taste even better with the chocolatey bits. Yum!!

moomsie's picture

I suggest that anyone finding this too sweet should try it with 70 per cent dark chocolate; it's not sweet at all, just incredibly chocolatey. Anyone having trouble getting egg whites to hold their shape may be using a bowl with traces of grease on it; wash again thoroughly before using the bowl and wait for it to cool, just to make sure!

curlyrara's picture
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First time ever made meringue and was nervous but came out perfect and when presented at dinner party guests loved it and it was gone in seconds!
I had to use strawberry compote and fresh strawberries as could not locate cherry compote. Am going to make this for the in-laws this weekend as per recipe so fingers crossed ! ☺

jessss's picture

I think I over whisked:/

sugarplum25's picture
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looking at the above comments, I reduced the amount of cornflour and vinegar to half quantities and so it was still sticky inside but not too gooey. I also used less sugar in cream as thought 3 tablespoons would make cream too sweet and i think you need a bit of contrast with the sweet pavlova.
tasted good and people at bbq wanted seconds so can't be bad. :-)

marge24's picture

First time I have made a Pavlova mine did not turn out well far too soggy in the middle...........notice some have been successful and some not, could this be due to different types of oven??? Not wasting all those lovely ingredients though will make an Eton Mess with it. Has put me off attempting another one though

immylaw's picture
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Never tryed it but looks great i might now :)

karenja's picture

Delicious (on the second attempt!). I normally leave pavlovas to cool in the in the oven overnight, but this recipe doesn't stand well. The second attempt was made just before the guests arrived and was an instant hit. It does make a "marshmallowy" or chewy base so if you don't like that, this recipe is not for you. With raspberries & grated chocolate on top, it was a hit with adults & kids alike. Will be making again!

annieball's picture

This just didn't work - we whisked and whisked until it was glossy and no graininess left and folded in the other ingredients - by this time it was not holding peaks and just sloped around the tray.
Once baked it stuck to the paper , the top was crisp and underneath was far too soggy. Ended up making Eton Mess with it. Very disappointing - be warned!

nikkiedwards's picture
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i tried a cheats way of making this pavlova, has anyone else done this: i bought some egg white powder from www.deluxesupplements.com just added a splash of water and the most amazing result happened. it whisked up into a perfect pavlova. i wasnt quite sure on the ratio of sugar to powder but the taste test worked a treat, i just kept adding a bit more sugar until it tasted good! great recipe will be making again.

eleanormayo's picture
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Mine also went flat and didn't have the lovely little "pointy" bits - tasted delicious though!

angelawise's picture

My first attempt at making a Pavlova, why did it go flat during baking please?

clairelb74's picture
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This was my first attempt at making a meringue and i was so pleased with how it turned out. Not only looked great but tasted it too!!

gill2106's picture
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My mum has been making a slightly different version of this with strawberries for years (i think good food 2004?) and she also found it too sweet so she just missed the chocolate chunks out and it really makes a difference. A gorgeous pudding loved by all

dorothyd's picture

Made this last weekend for guests. Too soft in the middle so quickly made an alternative dessert. Husband and I finished the pavlova during the week, but found it very sweet and sickly. Husband has a real sweet tooth, so was surprised he found it sweet. Won't try it again.

brighton_rock's picture
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This was the best pudding i have made in months, it went down a treat. Just be careful when turning it out onto the plate though, because it tends to crumble a bit.

erdnuss's picture

made one and took it to work, it was gone in seconds

elvismonkey's picture
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I made this just with stuff I had in the larder/fridge so didn't follow the recipe fully. I halved the chocolate meringue recipe as only 2 of us and topped it with cream, fresh cherries, strawberries and blueberries. My God, it was good and didn't last long!! The meringue was really chocolatey, some of the chunks weren't so finely chopped and were bliss. The combination of cherries, chocolate and cream is heavenly but the other fruit worked really well too.
Chocolate meringue is the way to go!! I'm going to make another for guests this weekend but make two chocolate meringues sandwiched together with cream and topped wth more cream and the same fruit as before. Delicious!

dstledger's picture

I've made this twice now and it's been a smash hit. The last one I made I used extra ingredients and made it rectangular shaped on a baking tray to take to a party - it fed about 20 people and it was gone in seconds. Very easy to make, not a huge ingredient list and gorgeously delicious. I love the little bits of chocolate in the meringue. You could make it a bit Black Foresty by adding some kirsch to the cream - might try that myself!

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