| | Black forest mini pavlovas
Black forest mini pavlovas
Black forest mini pavlovas 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 100°C. Line a large baking tray with baking paper.
  2. Use an electric mixer to whisk the egg whites and cream of tartar in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the sugar completely dissolves. Add cornflour and whisk to combine. Pour over melted chocolate and gently fold the mixture twice until just marbled. Spoon 6 equal portions of mixture onto the lined tray.
  3. Bake for 1 1/4 hours or until pavlovas are dry to the touch. Turn oven off. Leave the pavlovas in oven, with the door ajar, for 1 hour to cool completely.
  4. Meanwhile, to make the poached cherries, place the cherries, sugar, brandy, wine or apple juice, cinnamon, star anise and vanilla in a medium saucepan over medium heat. Cook for 5 mins or until cherries are just heated through and begin to release their juices. Use a slotted spoon to transfer the cherries to a heatproof bowl.
  5. Add the cherry jam to the syrup in the saucepan and cook for 2-3 mins or until mixture thickens slightly. Remove from heat. Pour over the cherries in the bowl. Place in the fridge to chill.
  6. Use an electric mixer to whisk the cream, icing sugar and almond essence in a bowl until soft peaks form.
  7. Place the pavlovas on serving plates. Top with the cream mixture. Spoon over the poached cherries and syrup. Serve immediately.
Time for preparing:
75 min.


  • 6 Coles Australian Free Range Egg whites
  • 1/2 tsp cream of tartar
  • 1 1/2 cups (330g) caster sugar
  • 1 tsp cornflour
  • 50g dark chocolate, melted, cooled slightly
  • 300ml thickened cream
  • 2 tbs icing sugar mixture, sifted
  • 1 tsp almond essence
  • Poached cherries
  • 500g cherries
  • 1/3 cup (75g) caster sugar
  • 1/4 cup (60ml) cherry brandy, red wine or apple juice
  • 1 cinnamon stick or quill
  • 2 whole star anise
  • 1 tsp vanilla bean paste
  • 1/3 cup (110g) cherry jam