Black Forest pavlova

For a truly tempting dessert, try Andrew Nutter's naughty-but-certainly-nice tower of crisp meringues, chocolate, cream and cherries
By Andrew Nutter
Black Forest pavlova
  • Rating:
  • Serves: 6
  • Cook Time: or overnight if preferred
  • Prep Time: 15 minutes
  • Effort: medium



  • 4 egg whites
  • 225 g caster sugar
  • a few drops of vanilla essence

For the filling:

  • 225 g dark chocolate, melted
  • 100 ml whipping cream, whipped
  • 50 g butter
  • 100 g cherries, or Griottine cherries

To serve:

  • shavings dark chocolate
  • 100 ml whipping cream, whipped
  • 25 g Griottine cherries
  • 3-4 tbsp chocolate sauce
  • a sprig of fresh mint


1. Set the oven to 120°C/gas 1/2. Line a baking sheet with silicone paper.

2. Whisk the egg whites, gradually adding the sugar and vanilla, until they form stiff peaks.

3. Pipe small circles of the mixture onto the prepared baking sheet. Cook for 2-3 hours until dry and crisp - or leave overnight to dry out on top of an oven.

4. To make the filling, mix together the chocolate and cream, and then beat in the butter.

5. Spread each meringue disc with some of the chocolate mixture. Stack to form a mini tower, layering cherries in between.

6. Decorate with the chocolate shavings, extra cream, cherries, chocolate sauce and top with a sprig of mint.

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