Black Forrest Pavlova is an elegant dessert with a crisp white meringue layer on the outside and like a marshmallow on the inside. Chocolate is drizzled on top, and filled with juicy fresh cherries. Make this recipe just as is, or make it with different fruit toppings, like fresh berries with lemon curd, or whipped cream with stone fruits. Whether served as a stunning centerpiece at a summer garden party or as a light yet indulgent dessert, Pavlova effortlessly adapts to any occasion.
The Timeless Charm of Pavlova
When it comes to desserts that embody elegance and sophistication, few can rival the Pavlova. Named after the Russian ballerina Anna Pavlova, this meringue-based treat is as delightful to behold as it is to taste. With its crisp exterior, marshmallow-like interior, and a plethora of luscious toppings, Pavlova captures the essence of indulgence and creativity in every bite.
Ingredients are simple and whip up without much effort. In fact, you only need 3 ingredients to make pavlova and I bet you have already each in your kitchen.
HOW TO MAKE PAVLOVA
Egg whites: The main ingredient to make a pavlova/meringue. Egg whites are beaten into stiff peaks. A touch of lemon juice ensures a stable meringue base that bakes to a crisp shell while remaining soft and chewy inside. This will be the base and volume of the pavlova.
Sugar: Superfine sugar is used to stabilize the egg whites, ensuring the Pavlova maintains its structure during baking. This not only prevents collapse but also contributes to a glossy, crisp texture that enhances the dessert's appeal. Typically, Baker's Sugar or Caster sugar is recommended; however, if unavailable, you can easily create caster sugar by pulsing granulated white sugar a few times in a food processor. This substitution ensures the Pavlova achieves the desired sweetness and consistency without compromising its quality.
Lemon Juice: An acid is needed just like the sugar to prevent the meringue from collapsing while baking. Apple cider vinegar or white distilled vinegar may be used as a substitute. You will not taste it in the pavlova!
Tips for Success
- Preparation: Ensure your mixing bowl and beaters are clean and dry to achieve maximum volume when whipping the egg whites
- Baking: Shape the meringue into a nest or disk on parchment paper to facilitate easy removal after baking.
- Cooling: Allow the Pavlova to cool completely in the oven with the door slightly ajar to prevent cracking.
- Assembly: Top the Pavlova just before serving to maintain its crisp texture.
PRO TIP: To bake a perfect Pavlova, start by preheating the oven to 300 degrees F, then promptly lower it to 230 degrees F. This initial high heat sets the outer edge quickly. A properly cooked Pavlova emerges pale white. Although some cracks may appear, this is normal. To minimize them, allow the Pavlova to cool gradually in the oven. Removing it prematurely risks deflating and cracking the delicate meringue. Ideally, leave it undisturbed in the oven for at least 4 to 5 hours, or even overnight, for the best results.
TOPPINGS
One of the joys of Pavlova lies in its versatility. Fresh seasonal fruits like berries, kiwi, and passionfruit add vibrant colors and juicy bursts of flavor. Dollops of whipped cream or mascarpone lend a luxurious creaminess, while a drizzle of fruit coulis or chocolate sauce adds a decadent finish. The combination of textures and flavors creates a symphony for the senses, making each Pavlova unique and irresistible. I opted for a Black Forrest Pavlova to use up the cherries from our tree, but here are some of my other favorite pavlova toppings:
- whipped cream, or coconut whipped cream, and fresh mixed berries
- lemon, or passion fruit curd (from the leftover egg yolks)
- stone fruits, or tropical fruits
- melted chocolate drizzles
- fresh sweet, or tart cherries
Other Summer Desserts You Might Like
SUMMER PEACH GALETTE WITH ORANGE BLOSSOM HONEY
Enjoyed my work? If you have a moment to spare, your feedback would mean the world to me! Feel free to share your thoughts in the comments below and consider leaving a 5-star rating if you liked this recipe." Don't forget to stay connected by following me onΒ YouTube,Β Instagram,Β Facebook,Β andΒ PinterestΒ
Recipe
PAVLOVA RECIPE
Ingredients
For the Meringue:
- 6 eggs whites (large eggs)
- 1 Β½ cups baker's sugar (Caster sugar - ultrafine pure cane sugar)
- 1 teaspoon lemon juice
Toppings for Black Forest Pavlova:
- Β½ cup chocolate -melted (milk, or semi sweet chocolate)
- 500 g fresh cherries
Instructions
- Preheat oven to 300 Β°F , then reduce the temperature to 230 when putting pavlova in oven. Bake for 1 Β½ hours, leaving in oven to cool at least 2 to 5 hours, up to overnight.Line a large baking sheet with parchment paper.1. With a handheld mixer or a stand mixer with a whisk attachment, beat the egg whites until soft peaks form, about 4 minutes. Slowly add the sugar in ΒΌ cup additions, beating for 30 seconds between. Once all the suger is incorporated, add the lemon juice and continue beating on high speed until stiff peaks form, for about another 4 minutes. The mixture will become really thick and glossy.2. Spread the pavlova mixture into a 8 to 9 inch (23 cm) circle on the baking sheet. Using a a spatula, make a small indent on the top center. Then with sweeping up motions, create a rounded tall edge. Place the baking sheet into the oven, and lower the temperature to 230 F. Bake for 2 hoursTurn the oven off and leave the pavlova in the oven with the door closed to completely cool. Don't be tempted to remove the pavlova earlier.Once cool, top the pavlova with whipped cream, and assorted toppings. Enjoy! You can find more topping ideas on the blog. I simply melted semi sweet chocolate and drizzled it all over. Then I topped it with fresh bing cherries. whipped cream and tart cherries would be great as well.
COMMENTS