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Photo of Black forest pavlovas by WW

Black forest pavlovas

Total Time
1 hr 45 min
40 min
1 hr 5 min
Sweet little meringues topped with cherries and chocolate, what a perfect dessert.


Cherries, pitted, frozen

500 g, thawed

Caster sugar

¾ cup(s), (165g)

Egg white

3 medium

Dark chocolate chips

60 g, melted

Fromage frais, vanilla bean

2 tub(s), (300g)


  1. Place half the cherries, 1 tablespoon sugar and 2 teaspoons water in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Process mixture in a food processor until smooth. Set aside to cool.
  2. Preheat oven to 120°C or 100°C fan-forced. Lightly spray 2 baking trays with oil. Cut 2 sheets of baking paper the same size as trays. Draw six 9cm circles on paper. Place paper on prepared trays, pencil-side down.
  3. Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating well after each addition, until sugar has dissolved.
  4. Using the pencil lines as a guide, scoop large spoonfuls of meringue onto circles. Top each with 1 teaspoon cherry mixture. Using a skewer, swirl cherry mixture into meringue to create a marbled effect.
  5. Bake for 1 hour or until pavlovas are just firm to touch. Turn oven off. Cool pavlovas in oven with door slightly ajar.
  6. Meanwhile, use a vegetable peeler to shave curls from chocolate. Place in fridge until required.
  7. Combine remaining cherry mixture with remaining cherries in a small bowl. Serve pavlovas topped with fromage frais, cherry mixture and chocolate curls.