Photo of Chocolate & cherry pavlovas by WW

Chocolate & cherry pavlovas

Points® value
Total Time
1 hr 45 min
15 min
1 hr 30 min
Crisp on the outside and soft and chewy in the middle with a tasty chocolate hit. You can vary the fruits depending on what's in season.


Cocoa Powder

1 tablespoon(s), level, sieved

Egg white, raw

3 individual

Cream of Tartar

¼ teaspoon(s)

Caster Sugar

150 g

Light double cream

6 tablespoon(s)


225 g, deforsted


  1. Preheat the oven to 150°C, fan 130°C, Gas Mark 2 and line a baking tray with nonstick baking parchment. Dissolve the cocoa in 1 tablespoon of boiling water in a small bowl. Set aside.
  2. In a clean, grease-free bowl, whisk the egg whites and gradually add the sugar a spoonful at a time to make a really thick and glossy meringue. Mix a large spoonful of the meringue into the cocoa mixture, and then fold this back into the meringue until combined, using a metal spoon.
  3. Dollop six spoonfuls of the meringue on to the tray, spacing them well apart and using up all the meringue. Using the back of a wet spoon, make a shallow hole in the middle of each meringue to make a nest. Put the meringues in the oven and immediately reduce the temperature to Gas Mark 1, 140°C, fan 120°C. Cook for 1½ hours until dry on the outside. Turn off the oven and leave the meringues in the oven to go cold.
  4. To serve, remove the meringues from the baking parchment and place on a serving plate. Put the cream in the middle of the meringues, top with the cherries and serve immediately.


Raspberries and strawberries work really well too.