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

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  • 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


  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.


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