Chocolate Cherry Pavlova
Prep time
Cook time
Total time
Recipe type: Holiday Dessert
Serves: serves 10
  • 4 large egg whites at room temperature
  • 2 Tablespoons plus 1 teaspoon cornstarch, divided
  • 1 teaspoon white-wine vinegar
  • ½ cup plus 2 Tablespoons superfine sugar, divided
  • ½ cup icing sugar, sifted
  • ½ teaspoon pure vanilla extract
  • 2 Tablespoons cocoa powder, sifted
  • 2 cups frozen cherries
  • 2 cups fresh whipping cream
  1. Preheat oven to 200˚F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, beat egg whites, 1 teaspoon of the cornstarch and the white-wine vinegar together on medium speed until frothy. Slowly and gradually add your ½ cup of the superfine sugar, raise the speed to high and beat until stiff peaks form (approx. 5 mins). Lower the speed and slowly add your icing sugar. Bring the speed back to high and beat until stiff and glossy (approx. another 5 mins.). Add vanilla extract.
  3. Using a spatula gently fold cocoa powder into your meringue mixture, don't over mix (it's okay to see white streaks). Spread meringue onto your prepared baking sheet and make a circle approx. 8 inches in diameter; form a well in the centre (the meringue will spread a lot while baking so better to keep the circle higher and smaller).
  4. Bake in the centre of the oven for 2 hours (make sure not to open the oven door and check). Turn off the oven and leave the pavlova inside to cool and dry out.
  5. Make your filling: In a small bowl add your remaining 2 Tablespoons of sugar and cornstarch, mix together. In a sauce pan add frozen cherries, ½ cup of water and sugar mixture. Bring to a gentle boil, and cook for about 5 minutes until cherries have thickened, remove from heat and let cool.
  6. Before serving, whip whipping cream and fill the centre of the pavlova. Top with cherry sauce and dust with extra cocoa powder.
  7. Serve within 4-5 hours
Always work with a clean bowl and whisk, if there is any grease residue your meringue won't whip to stiff peaks and will collapse

If you get egg yolk in your egg whites toss them out and start over. Again your meringue won't whip to stiff peaks and will collapse.

You can make your pavlova ahead and store in a dry dark place for up to a week.

You can make your cherry sauce ahead and store in the fridge for 3-4 days.

This is a great option for a gluten free dessert!
Recipe by Baking for friends at