Cherry chocolate Pavlova

Finish your meal with this impressive dessert, with billowing cream and fresh summer fruit

  • Prep:20 mins
    Cook:1 hrs 30 mins
    Plus cooling
  • Serves 12
  • More effort

Nutrition per serving

  • kcal 317
  • fat 15g
  • saturates 8g
  • carbs 47g
  • sugars 45g
  • fibre 0g
  • protein 3g
  • salt 0.14g


  • 6 large egg whites
  • 300g caster sugar
  • 1 tbsp cornflour
  • 2 tsp white wine vinegar
  • 25g cocoa powder
  • 50g finely chopped dark chocolate
  • 284ml pot double cream
  • 3 tbsp icing sugar
  • ½ 600g jar stoned cherry compote (I used Bonne Maman)
  • fresh cherries, to serve


Gas oven tip
If cooking in a gas oven, heat to gas 3 and then turn down to gas 1 when you put in the pavlova. Then cook for 1½ hours, as stated in the recipe. Make it easy
You can cook the meringue ahead of time. Store in a large airtight container or leave on the baking sheet, carefully wrapped in cling film. It will keep for up to 2 days.


  1. Heat oven to 140C/fan 120C/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.

  2. Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.

  3. When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.

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