Black Forest Pavlova

They say when it rains, it pours, and last week I seemed to have found myself standing in the middle of a shit storm without so much as an umbrella to keep me cover. Without going into too many details, we had a cluster of family emergencies happen and I’m relieved to finally see the sun peaking from behind the clouds. Speaking of sun, certain Covid-related restrictions have been lifted and our province is now part of the new Atlantic “bubble”. Yay! This means our family can escape to my in-law’s summer home in PEI for some much needed rest. To celebrate the Atlantic Bubble, as well as a break in our streak of crappy luck, I bring to you this Black Forest Pavlova. It’s light, sweet and smothered with fresh cherries and ganache. Other than an island beach vacation, not much sounds better to me at the moment.

Scroll below for this Black Forest Pavlova and if you haven’t already, don’t forget to subscribe! 🙂

• 6 eggs whites
• 1 1/2 cups caster sugar
• 3 Tsp cornstarch
• 1 tsp vinegar
• 1 1/2 cups fresh cherries
• 4 Tbsp granulated sugar, separated
• 1 cup whipping cream, separated
• 4 ounces mascarpone cheese
• 1 cup semi-sweet chocolate chips
• 1 bar dark chocolate of choice
• 2 Tbsp icing sugar, garnish

1. For pavlova: preheat oven to 250°F. Line a baking sheet with parchment paper. Using a 8″ plate or round baking pan, trace a circle using a pencil. Set aside.
2. In a large mixing bowl, beat egg whites with electric mixer on high until stiff peaks form.
3. Gradually add caster sugar, 1/4 cup at a time, beating 1 minute after each addition. Whisk on high until sugar has dissolved. Once sugar is dissolved, whisk on high for an additional 3 minutes.
4. In a small bowl, combine cornstarch and vinegar. Add to the meringue mixture and whisk until combined.
5. Using a spatula, form a ring with meringue around the traced circle. Carefully add the rest, creating the shape you desire.
6. Bake 1 hour. Do not open oven, I repeat: DO NOT OPEN OVEN. Leave pavlova cool in oven for minimum 3 hours (though I prefer overnight).
7. For cherry filling: pit 1/2 cup cherries and place into a small saucepan. Add granulated sugar and 2 Tbsp water. Heat on medium for 5 minutes, then mash cherries. Remove from heat and cool completely.
8. For ganache: place chocolate chips in medium size bowl. Set aside.
9. In a small saucepan, bring whipping cream to a boil. Pour hot whipping cream onto chocolate chips and let sit for 3-4 minutes. Stir mixture until chocolate has completely dissolved. Set aside and let cool completely.
10. For whipping cream: combine mascarpone cheese and 2 Tbsp granulated sugar in a medium size bowl and beat on high until well combined. Add whipping cream and beat until stiff peaks form. Set aside.
11. Using a vegetable peeler, peel the side of dark chocolate bar to create shavings. Set aside.
12. Once all components are prepared and sufficiently cooled, carefully remove parchment paper from bottom of pavlova and set on serving plate. Spoon in marscapone whipped cream onto the centre of pavlova. Add cherries jam, then drizzle generously with ganache. Top with fresh cherries, dark chocolate shavings and sprinkle of icing sugar.
13. Slice, serve & enjoy!

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