I absolutely adore this recipe because it combines the rich flavors of dark chocolate and fresh cherries in a light, crispy meringue that feels like a luxurious treat without the guilt. Plus, the balsamic vinegar adds an unexpected depth that beautifully complements the sweet and airy texture—it’s like a decadent hug for my taste buds!
I adore creating sumptuous confections, and my Cherry Chocolate Pavlova is a genuine pleasure. Whipped from 6 big egg whites and 1½ cups of granulated sugar, the meringue forms a flawless base with a suggestion of cocoa.
Finished off with
cherries and dark chocolate, it’s an anytime treat that wows with its elegance.
Ingredients
Egg Whites:
A light, airy meringue can be created that is high in protein.
Granulated Sugar:
Contributes sweetness, and stabilizes egg whites to give an exterior that is crisp.
Cocoa Powder:
A deep, rich chocolate flavor that enhances without adding extra fat.
Balsamic Vinegar:
Improves flavor intricacy, secures meringue.
Dark Chocolate:
Rich in antioxidants, it deepens the chocolate flavor and adds texture.
Heavy Cream:
For richness, it’s whipped.
For sweetness, it’s balanced.
For texture, it’s smooth.
Fresh Cherries:
Succulent, tangy-sweet, contribute a crispness and colorful counterpoint.
Ingredient Quantities
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 3 tablespoons cocoa powder, sifted
- 1 teaspoon balsamic vinegar
- 2 ounces dark chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon icing sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup fresh cherries, pitted and halved
- 2 ounces dark chocolate, shaved or grated, for garnish
Instructions
1. Set your oven to 300 degrees Fahrenheit (150 degrees Celsius) and prepare a baking sheet with parchment paper.
2. In a large, clean mixing bowl, whip the egg whites with a whisk until soft peaks form.
3. Slowly incorporate the granulated sugar, a tablespoon at a time, whisking continuously until the meringue becomes stiff and glossy.
4. Carefully incorporate the sifted cocoa powder, balsamic vinegar, and chopped dark chocolate into the mixture.
5. Place the meringue on the prepared baking sheet, forming it into a thick disk about 8 inches in diameter and smoothing the top slightly.
6. Put in the oven, then immediately lower the temperature to 250°F (120°C). Bake for 1 hour and 15 minutes until the meringue is crispy and dry on the outside.
7. Switch off the oven, leave the door part open, and allow the pavlova to cool down all the way in the oven.
8. To prepare the topping, the heavy cream, icing sugar, and vanilla extract must be beaten together until soft peaks form.
9. Move the pavlova, which has cooled and set, to a serving plate. Carefully spoon the whipped cream on top of it, and spread it out gently.
10. Place the cherries that have been pitted and halved atop the cream, and finish by sprinkling with dark chocolate that has been shaved or grated. Serve right away.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Whisk
6. Sifter
7. Spatula
8. Knife (for chopping and shaving/grating chocolate)
9. Cooling rack
10. Electric mixer (optional, for whipping cream)
11. Measuring cups and spoons
12. Serving plate
FAQ
- What is the best way to ensure my pavlova is crisp on the outside and soft inside?Whip the egg whites until they form stiff peaks, then add the sugar gradually, continuing to whip. This allows the pavlova to hold its shape and maintain its texture.
- Can I prepare the pavlova base in advance?Certainly! You can make the base a day ahead of schedule. After letting it cool, store it in an airtight container at room temperature. Then, you can serve it whenever you’re ready!
- Is there a substitute for balsamic vinegar?Lemon juice or white vinegar can be used as an alternative. They help to stabilize the whites of the egg.
- How do I prevent my pavlova from cracking?Let the pavlova cool in the oven after turning it off; don’t let the heat escape too quickly. The number one reason for cracks forming on the surface is rapid change in temperature.
- Can frozen cherries be used instead of fresh cherries?Indeed, you can use cherries that have been frozen, but it is essential to thaw and drain them thoroughly to prevent too much moisture.
- What’s the best way to serve cherry chocolate pavlova?Put the pavlova together as near to serving time as possible to maintain its crispness. Just prior to serving, crown the creation with whipped cream, cherries, and, if you’re feeling particularly ambitious, chocolate shavings.
- Can I use milk chocolate instead of dark chocolate?You can substitute milk chocolate for a sweeter taste, yes.
Substitutions and Variations
Egg whites: Swap in aquafaba (the liquid from canned chickpeas, using 2 tablespoons for each egg white).
Granulated sugar: For a more delicate texture, use superfine or caster sugar.
Cocoa powder: For a slightly different flavor, replace with an equal amount of carob powder.
Use milk chocolate or semi-sweet chocolate for a sweeter taste.
Vanilla extract: Replace with 1 teaspoon of almond extract for a nutty flavor.
Pro Tips
1. Ensure Egg Whites are Room Temperature: Use egg whites that are at room temperature for better volume and stability when whipping. This helps achieve maximum fluffiness in the meringue.
2. Gradual Sugar Addition: Add the sugar gradually, one tablespoon at a time, to ensure it dissolves completely. This prevents a gritty texture and helps maintain the meringue’s structure.
3. Avoid Overmixing the Cocoa Powder: When folding in the cocoa powder, balsamic vinegar, and chopped chocolate, do so gently to maintain the airiness of the meringue. Overmixing can deflate it.
4. Use Fresh Parchment Paper: Line your baking sheet with fresh parchment paper to prevent sticking and ensure easy removal of the pavlova once baked.
5. Cooling Technique: Allow the pavlova to cool completely in the oven with the door ajar. This gradual cooling helps prevent cracking and ensures a perfect texture inside and out.
Cherry Chocolate Pavlova Recipe
My favorite Cherry Chocolate Pavlova Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Whisk
6. Sifter
7. Spatula
8. Knife (for chopping and shaving/grating chocolate)
9. Cooling rack
10. Electric mixer (optional, for whipping cream)
11. Measuring cups and spoons
12. Serving plate
Ingredients:
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 3 tablespoons cocoa powder, sifted
- 1 teaspoon balsamic vinegar
- 2 ounces dark chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon icing sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup fresh cherries, pitted and halved
- 2 ounces dark chocolate, shaved or grated, for garnish
Instructions:
1. Set your oven to 300 degrees Fahrenheit (150 degrees Celsius) and prepare a baking sheet with parchment paper.
2. In a large, clean mixing bowl, whip the egg whites with a whisk until soft peaks form.
3. Slowly incorporate the granulated sugar, a tablespoon at a time, whisking continuously until the meringue becomes stiff and glossy.
4. Carefully incorporate the sifted cocoa powder, balsamic vinegar, and chopped dark chocolate into the mixture.
5. Place the meringue on the prepared baking sheet, forming it into a thick disk about 8 inches in diameter and smoothing the top slightly.
6. Put in the oven, then immediately lower the temperature to 250°F (120°C). Bake for 1 hour and 15 minutes until the meringue is crispy and dry on the outside.
7. Switch off the oven, leave the door part open, and allow the pavlova to cool down all the way in the oven.
8. To prepare the topping, the heavy cream, icing sugar, and vanilla extract must be beaten together until soft peaks form.
9. Move the pavlova, which has cooled and set, to a serving plate. Carefully spoon the whipped cream on top of it, and spread it out gently.
10. Place the cherries that have been pitted and halved atop the cream, and finish by sprinkling with dark chocolate that has been shaved or grated. Serve right away.
