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DESSERT: Black Forest Pavlova with Espresso Cream

February 18, 2017
black forest pavlova

Oh my gosh!  This dessert Black Forest Pavlova with Espresso Cream was so delicious and overall pretty easy to make now that I have a KitchenAid Mixer! Before I received this as a gift I was mixing and whisking by hand.  But with this dessert I highly recommend you have some sort of mixer to make! I think I will enjoy baking and cooking a little bit more now that I don’t have to do by hand.  

Look at that amazing fluffy homemade whipped topping and baked meringue layers! 

black forest pavlova

Layers of baked meringue, homemade espresso whipped topping, crushed walnuts, chocolate shavings and cherries with cherry glaze!  Just enough sweetness and chocolate!  

black forest pavlova




black forest pavlova
DESSERT: Black Forest Pavlova with Espresso Cream
Print Recipe
Prep Time
1 hour
Cook Time
2 hours
Prep Time
1 hour
Cook Time
2 hours
black forest pavlova
DESSERT: Black Forest Pavlova with Espresso Cream
Print Recipe
Prep Time
1 hour
Cook Time
2 hours
Prep Time
1 hour
Cook Time
2 hours
Ingredients
Mascarpone Whipped Topping
Topping
Servings:
Instructions
Meringue
  1. Preheat oven to 220 degrees. Place a sheet of parchment paper on baking tray and trace two 8 inch circles.
  2. Separate your egg whites from the egg yolk.
  3. Beat the egg whites until they are stiff and add sugar slowly. Mix in vanilla essence and beat until stiff peaks form.
  4. Sift cocoa powder into the raw meringue and fold through carefully ensuring that you leave streaks of cocoa instead of fully incorporating in.
  5. Shape the meringue into the 2 circles on the baking tray. Place the meringues into the oven and turn the temperature down to 120 degrees. Bake for 90 minutes and then turn the oven off. Do not remove the meringues until the oven is at room temperature.
Whipped Topping
  1. Pour the chilled whipping cream into a chilled mixer bowl. Beat on high speed until the cream gets fluffy. And the sugar and the mascarpone cheese. Watch carefully not to over whip the cream!
  2. Add the cooled espresso coffee into the whipping cream.
Cherry Topping
  1. Drain the morello cherries into a colander with a bowl underneath it to catch the syrup. You want the cherries to be dry so give them time to drain.
  2. Pour the cherry syrup into a saucepan over medium heat. Stir until it reduces down into a honey-like consistency (about 5-10 minutes)
Assembling the Pavlova
  1. To make chocolate curls run a potato peeler down the edge of a block of chocolate. To make the chocolate shavings use a grater.
  2. Place the cooled meringue on a cake plate.
  3. Spread half of the whipped topping on the meringue.
  4. Place the cherries on the cream and sprinkle about half of the chopped walnuts over top.
  5. Sprinkle half of the chocolate shavings.
  6. Lightly drizzle half of the cherry syrup.
  7. Place the other meringue layer over top. And repeat with whipped topping, cherries, walnuts and chocolate shavings and chocolate curls. Drizzle the last of the cherry syrup over the entire pavlova. ENJOY!
Recipe Notes

Make sure to enjoy this delicious dessert with a fresh cup of espresso or coffee!  

black forest pavlova

Naoma Doriguzzi & Ralph Gargiulo are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
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