To change from the classic recipe, here is a cocoa version with the Chocolate and cherry pavlova black forest style. Inside, two disks of cocoa meringues topped with whipped cream and a homemade cherry compote. A very light dessert on the palate, ideal for enjoying the cherry season!
To make the meringue, you will need a little time in front of you (for cooking). But during this time, you can take the opportunity to make the compote and the whipped cream. As usual for my recipes, I invite you to adjust the amount of sugar to your liking (feel free to taste and rectify as you bake), this way you will get the result you like.
What ingredients are needed for this chocolate pavlova?
For meringue party, you will need 7 ingredients: egg whites at room temperature, bitter cocoa powder, powdered sugar, icing sugar, cornstarch, white vinegar, a little vanilla.
To whipped cream, you will just need whole liquid cream, icing sugar and a little vanilla.
To cherry compote, you will need fresh cherries and brown sugar.
As for to, a little grated dark chocolate and cherries will be perfect!
How to make this chocolate and cherry pavlova?
We start by making the meringue. It is two flat discs which will be superimposed between layers of whipped cream. To do this, we whip egg whites by adding the sugar little by little. It must be well dissolved to the touch. Then add the other ingredients.
On a baking sheet, we draw up two circles of meringue: with a spatula for a rustic effect or with a pastry bag for a cleaner effect. Finally, we put in the oven.
Then we realize cherry compote : in a saucepan, heat the pitted cherries and sugar. They should become very tender and release their juice. Let cool completely before assembly.
Then we whip the cream with the sugar and vanilla and we can start the assembly. Place a disc of meringue on the serving dish, garnish it with whipped cream and cherry compote. Then we make the second disc of meringue, more whipped cream and cherry compote. We polish the decor with fresh cherries and dark chocolate grated. We serve quickly so that the meringue does not melt under the effect of the cream.
Other recipes to try
If you like this kind of dessert, then I advise you to take a look at these other recipes from the blog: the Very fondant cherry almond cake, Eton strawberry mess, No-bake strawberry lemon cheesecake, Rustic apricot almond pie, Passion fruit vanilla coconut tart, Honey-pistachio roasted peach pavlovas, Individual pavlovas with red fruits.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty pavlovas!
Pavlova Chocolate and Cherries Black Forest Style
- 6 egg whites
- 3 cs bitter cocoa powder
- 150 g Granulated sugar
- 110 g icing sugar
- 2 this cornstarch
- 1 tsp white vinegar
- 1 cc natural vanilla extract
- 450 ml whole liquid cream 30% mg
- 100 g icing sugar
- 1 tsp vanilla beans or natural vanilla extract
- 450 g cherries
- 2 tbsp brown sugar
- 1 or 2 squares of 70% dark chocolate
- Sucre glace
- Preheat the oven to 140 ° traditional heat. Draw two circles 19cm in diameter on a sheet of baking paper. In the food processor bowl (or other container), beat the egg whites until stiff. When they form, add the powdered sugar and icing sugar little by little, whisking at medium speed so that the egg whites rise well. Once the sugars are dissolved to the touch, add the cornstarch, vinegar and bitter cocoa. Whisk to obtain a homogeneous mixture.
- Using a spatula, fill the 2 circles with meringue. Cook for 10 minutes at this temperature then lower to 100 ° traditional heat for 1h15. Leave the oven to cool, closed (this avoids a temperature shock for the meringue).
- Pit and halve 250g of fresh cherries. Heat in a saucepan with the brown sugar for a few minutes. The fruits should become tender and give a little juice. Let cool off the heat.
- Whip the cream and the sugar to obtain a smooth and airy texture.
- Place the first disc of meringue on the serving dish, spread half of the whipped cream then place half of the cherry compote. Cover with the second disc of meringue then the rest of the cherry compote. Finish by decorating with the rest of the fresh cherries. Grate a little dark chocolate on top and possibly a little icing sugar.