Mashup · Meringues

Blackforest Pavlova

It’s time for another Monday Mashup! Previously, I did Tiramisu cheesecake and keylime pie cupcakes. And now, it’s time for a blackforest pavlova!



  • 2 egg whites
  • 125g caster sugar
  • 3/4 tsp corn starch
  • 1/2 tsp white wine vinegar/ lemon juice/ apple cider vinegar (The acid is essentially there to help stabilise the meringue)
  • 1/2 – 1 tbsp cocoa powder
  • 250ml double cream
  • Chocolate bar
  • Dark cherries



  1. Preheat your oven to 150C/Gas mark 2
  2. On parchment paper, outline an 8-inch circle with a pencil
  3. Whisk your egg whites in a grease-free metal bowl until they form soft peaks. Turn the bowl upside down and make sure it doesn’t fall!
  4. Continue to whisk the egg whites, this time adding the sugar one tablespoon at a time until you get stiff glossy peaks
  5. Fold in your corn starch and vinegar
  6. Fold in the cocoa powder, but don’t mix it in thoroughly. You want to leave some streaks of cocoa powder
  7. Spoon the meringue onto the two circles
  8. Bake for 45 minutes to 1 hour, and then set aside to cool
  9. While your pavlovas are cooling, whisk your cream until stiff peaks form
  10. Grate the chocolate with a peeler or a cheese grater to make chocolate curls
  11. Spread the whipped cream onto your pavlova and decorate with dark cherries and chocolate curls

3 thoughts on “Blackforest Pavlova

  1. I am a nervous baker when it comes to making pavalovas but your recipe has encouraged me to try making it. Yours looks absolutely picture perfect!


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