Black Forest Pavlova

Cherry liqueur spiked chocolate swirl pavlova with sparkly cherries


  • Pavlova
  • 8 egg whites
  • 430g (2 cups) caster sugar
  • 2 tsp cornflour
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • Whipped Cream
  • 250ml (1 cup) thickened cream
  • 1 tsp vanilla bean paste
  • 1 tbsp cherry liqueur
  • Chocolate sauce
  • 400g (2 cups) good-quality dark chocolate chips
  • 50g (1 cup) unsalted butter
  • 50g (½ cup, packed) brown sugar
  • 250ml (1 cup) thick (double/heavy) cream
  • 3 tbsp cherry liqueur
  • Decorations
  • 20 fresh cherries
  • 1/2 cup maraschino cherries, chopped
  • 1 tsp pink edible glitter


  1. Chocolate sauce
  2. Add all the ingredients to a large, microwave-safe bowl and microwave on high, for 20 seconds at a time, mixing well between each interval until smooth.
  3. To thin out your sauce for things like drizzling on cupcake and cakes, simply microwave for 10 seconds at a time, stirring between each interval until it’s thin enough to drizzle.
  4. This sauce can be stored in an airtight container for up to 2 weeks in the fridge
  5. Pavlova
  6. Preheat the oven to 150C. Draw a 21cm circle on two sheets of baking paper. Place the baking paper, circle side down, on two baking trays.
  7. Add your egg whites into a large mixing bowl. Use an electric hand mixer to whip them to soft peaks. Then add the sugar 1 tbsp at a time until it’s all incorporated. Adding it slowly will allow it to dissolve into the egg mixture.
  8. Continue whipping on high speed until the meringue becomes thick and glossy.
  9. Add the sifted corn flour and white vinegar and mix for 30 seconds. Scrape down the bowl and mix for another 30 seconds.
  10. Sift the cocoa powder on top the thick glossy meringue and use a spatula to gently fold it through. You don’t want to fold it all the way through, you want it to be really streaky.
  11. Dab each corner of both baking trays with meringue mixture and stick the baking paper to the baking tray.
  12. Spoon the meringue mixture onto both baking trays. Use a spoon to spread around evenly.
  13. Place both trays in the oven and turn temp down to 120C. Bake for 1 hour and allow to cool in the oven. DO NOT OPEN THE OVEN at any moment!!! Otherwise your pavlova will collapse.
  14. Whipped Cream
  15. Beat the cream, vanilla and cherry liqueur in a bowl until firm peaks form.
  16. Carefully transfer the first pavlova onto your serving plate. Add cream on top and spread around using a spoon before drizzling with chocolate sauce.
  17. Sprinkle with chopped maraschino cherries before placing the next pavlova layer on top.
  18. Add more cream dan chocolate sauce. Place in the fridge for 1 hour to set.
  19. While it’s settling sprinkle the cherries with the edible glitter and place on top of the pavlova to finish. Pavlova can be made one day before serving and assembled the day it’s served if you wish.