Cherry chocolate Pavlova

Cherry chocolate Pavlova

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(16 ratings)

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

More effort

Serves 12
Finish your meal with this impressive dessert, with billowing cream and fresh summer fruit

Nutrition and extra info


  • kcal317
  • fat15g
  • saturates8g
  • carbs47g
  • sugars45g
  • fibre0g
  • protein3g
  • salt0.14g
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  • 6 large egg whites
  • 300g caster sugar
  • 1 tbsp cornflour
  • 2 tsp white wine vinegar
  • 25g cocoa powder
  • 50g finely chopped dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 284ml pot double cream
  • 3 tbsp icing sugar
  • ½ 600g jar stoned cherry compote (I used Bonne Maman)



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • fresh cherries, to serve



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…


  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.

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Comments, questions and tips

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11th Nov, 2012
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 !!!
24th Jul, 2012
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!!
23rd Feb, 2012
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!
29th Nov, 2011
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 ! ☺
22nd May, 2011
I think I over whisked:/
23rd Apr, 2011
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. :-)
26th Mar, 2011
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
27th Aug, 2010
Never tryed it but looks great i might now :)
19th Aug, 2010
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!
10th Aug, 2010
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!


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