• STEP 1

    Heat the oven to 140C/120C fan/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.

  • STEP 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.

  • STEP 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.


If cooking in a gas oven, heat to gas 3 and then turn down to gas 1 when you put in the pavlova. Then cook for 1½ hours, as stated in the recipe.


You can cook the meringue ahead of time.

Store in a large airtight container or leave

on the baking sheet, carefully wrapped in

cling film. It will keep for up to two days.

Recipe from Good Food magazine, May 2009


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