Prepare to impress with this truly decadent Cherry Chocolate Pavlova. Featuring a melt-in-your-mouth light chocolate meringue base, elegantly topped with an indulgent sweet cherry sauce, this dessert is a guaranteed show-stopper. Dive into our step-by-step guide to master this exquisite creation, perfect for any special occasion or simply to treat yourself.
The Irresistible Allure of Meringue Desserts
If you’re familiar with my culinary passions, you’ll know my heart beats for meringue-based desserts. From delicate French macarons and charming French meringue cookies to the ethereal angel food cake, there’s something magical about whipped egg whites transformed into sweet, airy confections.
A few years ago, I embarked on a journey to perfect the stunning Classic Pavlova cake. If you’ve yet to experience this delicate marvel, you are truly missing out on a culinary delight. I wholeheartedly encourage you to gather those egg whites and dedicate a weekend to crafting this deliciousness. I promise, your taste buds will thank you profusely.
What Exactly is Pavlova Cake? A Culinary Masterpiece with a Storied Past
The origin of Pavlova cake is a source of friendly culinary contention, fiercely debated between New Zealand and Australia. However, what remains undisputed is that this magnificent dessert was named in honor of the renowned Russian ballerina, Anna Pavlova. At its heart, Pavlova is a meringue-based cake, celebrated for its unique textural contrast: a delightfully crisp exterior that gives way to a soft, marshmallow-like interior.
One of the most charming aspects of this cake lies in its beautiful imperfections. Do not be alarmed if your perfectly risen meringue shell gently collapses and cracks as it cools. This is not only completely normal but actually an expected characteristic of a true Pavlova, adding to its rustic elegance and homemade charm. These fissures create natural pockets perfect for cradling luscious whipped cream and generous dollops of fruit sauce.
Mastering the Meringue: Essential Tips for a Flawless Pavlova Base
Creating a light, airy, and stable meringue is the cornerstone of a perfect Pavlova. Over the years, I’ve gathered invaluable insights into achieving that beautifully glossy and crisp shell. The most crucial tip I can offer is to ensure that all your utensils—mixing bowls, whisks, and spatulas—are immaculately clean and completely grease-free. Even the slightest speck of oil can prevent your egg whites from whipping up to their full potential, resulting in a flat or runny meringue. Use a paper towel with a few drops of white vinegar or lemon juice to wipe down your bowl and whisk before you start. This simple step makes all the difference.
Beyond cleanliness, the temperature of your egg whites is also key; room temperature egg whites whip up with greater volume and stability. Gradually adding sugar, one tablespoon at a time, allows it to fully dissolve, creating a smooth and shiny meringue with firm peaks. The addition of cream of tartar helps stabilize the egg whites, while a touch of vinegar aids in achieving that signature crisp exterior with a soft interior.
The Perfect Pairing: Why Cherry and Chocolate Reign Supreme
There’s a reason the classic combination of cherry and chocolate has endured through generations – it’s simply everything! The deep, bittersweet notes of chocolate perfectly complement the vibrant, sweet-tart burst of cherries. This flavor harmony makes our Cherry Chocolate Pavlova an irresistible treat. Plus, utilizing a rich cherry sauce is a brilliant way to enjoy fruit flavors, especially during the colder months when fresh berries might be scarce or not in their prime. Frozen sweet cherries work wonderfully here, making this a dessert you can enjoy year-round.
The recipe for our decadent cherry sauce is virtually identical to my beloved cherry pie filling – it’s that good! It’s thick, glossy, and bursting with fruity flavor, providing the ideal counterpoint to the rich chocolate meringue and light whipped cream. We polished off the entire platter in record time, a testament to its undeniable deliciousness.
Assembly and Serving: The Key to a Perfect Pavlova Experience
While the individual components of Pavlova are robust, the assembled cake thrives on immediate gratification. For the best experience, Pavlova cake is best served as soon as it’s assembled. The delicate meringue base has a tendency to draw moisture from the whipped cream over time, which can lead to it becoming soggy – and nobody wants a soggy cake!
The good news is that you can prepare all three layers – the chocolate meringue base, the sweet cherry sauce, and even the whipped cream – separately up to a day in advance. This allows for stress-free entertaining, as you can simply assemble the masterpiece right before serving, ensuring maximum freshness and optimal texture. This make-ahead flexibility is one of the many reasons Pavlova is such a fantastic dessert choice.
A Showstopper for Every Occasion
Whether you’re celebrating a special milestone, hosting a dinner party, or simply craving an elegant dessert, this Cherry Chocolate Pavlova is designed to impress. Its stunning visual appeal, combined with the harmonious blend of textures and flavors, makes it an unforgettable culinary experience. The rich chocolate, the bright cherries, and the ethereal meringue create a symphony of tastes that will leave everyone asking for more. Enjoy every delightful bite!
Cherry Chocolate Pavlova
Shinee Davaakhuu
15 minutes
1 hour
1 hour
15 minutes
8
servings
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Ingredients
For Chocolate Pavlova:
-
1
cup
(200gr) sugar -
¼
cup
natural unsweetened cocoa powder -
2
tablespoons
cornstarch -
6
large egg whites -
½
teaspoon
cream of tartar -
¼
teaspoon
salt -
½
teaspoon
vanilla extract -
1
teaspoon
white distilled vinegar
For Cherry Sauce:
-
2
cups
pitted sweet cherries
fresh or frozen -
4-6
tablespoons
sugar -
1
tablespoon
cornstarch -
⅛
teaspoon
salt -
1
teaspoon
pure vanilla extract -
1
tablespoon
fresh lemon juice -
¼
teaspoon
almond extract
For Whipped Cream Filling:
-
1
cup
(240ml) heavy (whipping) cream -
2
tablespoons
sugar -
½
teaspoon
pure vanilla extract
Instructions
- To make the pavlova base: First, prepare your baking sheet. Draw an 8-inch circle on a piece of parchment paper and place it on your baking sheet, ink side down. Preheat your oven to 300°F (150°C).
- In a small bowl, whisk together the sugar, cocoa powder, and cornstarch until well combined. This ensures even distribution of flavors and helps stabilize the meringue. Set this mixture aside.
- In a large, impeccably clean mixing bowl with a whisk attachment (or using a handheld electric mixer), begin beating the egg whites until they become frothy. Add the cream of tartar and salt, then continue to beat on medium-high speed. Gradually add the sugar mixture, one tablespoon at a time, while the mixer is running. Continue beating the egg whites until they form hard, glossy peaks. The meringue should look smooth, shiny, and hold its shape. Gently fold in the vanilla extract and white distilled vinegar with a spatula until just combined.
- Carefully transfer the meringue batter onto the parchment paper, spreading it evenly within the drawn 8-inch circle. Create a shallow well or indentation in the center of the meringue – this will be the perfect nest for your whipped cream and cherry sauce.
- Bake the pavlova for 50 minutes. Once baking is complete, turn off the oven but do not remove the pavlova. Instead, prop the oven door slightly ajar and allow the pavlova to cool slowly inside the oven for at least 2 hours, or even overnight. This gradual cooling prevents cracking and helps achieve the ideal texture. It is completely normal for the cake to collapse and crack during this cooling process; these imperfections add to its rustic charm.
- To make the cherry sauce: Place the pitted sweet cherries (fresh or frozen) in a medium saucepan over medium heat. Bring the cherries to a gentle boil, allowing them to release their juices.
- Meanwhile, in a separate small bowl, whisk together the sugar, cornstarch, and salt. Once the cherries are boiling, add this sugar/cornstarch mixture to the saucepan, along with the vanilla extract, almond extract, and fresh lemon juice. Mix well to combine. Reduce the heat to low and simmer the cherry mixture, stirring constantly, for 4-5 minutes, or until it has thickened to a luscious sauce consistency. Remove from heat and cool completely before using.
- To make the whipped cream filling: In a chilled bowl, beat the heavy cream with sugar and vanilla extract on medium speed until the cream is thick and holds soft peaks. Be vigilant and avoid over-whipping, as the cream can quickly turn into butter. The goal is a light, airy, and stable whipped cream.
- To assemble and serve: When you’re ready to serve, gently run a long offset spatula or thin knife along the bottom of the cooled pavlova base to carefully separate it from the parchment paper. Using a large cake lifter, meticulously transfer the delicate pavlova base onto your chosen serving platter. Spread the freshly whipped cream filling evenly over the top of the cake, then generously spoon the cooled cherry sauce into the center well and over the cream. Serve immediately to enjoy the perfect textural contrast.
- While this cake truly shines when served fresh, any leftover portions can be refrigerated for up to 1 day. Keep in mind that the meringue may soften slightly over time due to moisture from the cream and sauce.
- To make ahead: For convenient entertaining, bake the pavlova base the night before serving and store it uncovered at room temperature in a dry place. Prepare the cherry sauce and refrigerate it in an airtight container. When you’re ready to serve, simply whip the cream filling and assemble the cake as described above. This strategy allows you to enjoy a show-stopping dessert with minimal last-minute effort.
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Tips & Notes
Nutrition
289
kcal
45
g
4
g
11
g
39
g
159
mg
Dessert
American
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