Black Forest pavlova stack

This decadent showstopper deserves a standing ovation. Double the meringue mixture to create the stack.

  More than 1 hour

Serves 8

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

Meringue:
  • 6 egg whites
  • ½ tsp (3ml) fine salt
  • 2¼ cups (450g) castor sugar
  • 2 tsp (10ml) apple cider vinegar
  • 4 tsp (20ml) cornflour
  • ¼ cup (60ml) cocoa powder, sifted
  • 2 slabs (150g each) dark chocolate
  • 3 cups (750ml) cream
  • 1 punnet (200g) cherries, halved
  • Fresh mint, for serving

Method:

  1. Preheat oven to 110°C.
  2. Trace the outline of a 25-30cm serving plate on baking paper.
  3. Whisk egg whites and salt to stiff peaks using an electric beater.
  4. Add sugar ½ cup at a time, in a thin stream, making sure all sugar dissolves before the next addition. 
  5. Once meringue is smooth and shiny, whisk in vinegar, then cornflour.
  6. Fold through cocoa to create a marbled effect.
  7. Spoon meringue onto baking paper, leaving a 3cm border on the sides (it’ll swell while baking). If doubling the recipe, repeat to make a second meringue.
  8. Bake for 1½-2 hours until meringue has formed a crispy shell.
  9. Turn oven off and cool completely, with oven door slightly ajar.
  10. Melt chocolate with 100ml cream to make a ganache.
  11. Whip remaining cream to stiff peaks and spread over meringue.
  12. Place one meringue on top of the other.
  13. Top with ganache, cherries and mint.
  14. Serve immediately.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Current Crush

It’s beginning to feel festive here at Fresh Living! Take a look at our bumper edition of Christmas recipes, tips and chef videos to help you cook the best-ever Christmas feast!

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.