The Great Australian Bake Off

Black forest meets pavlova in this cheery choc cherry dessert.


  • Pavlova

  • 8 egg whites (about 280g)

  • 2 ¼ cups caster sugar

  • 2 tsp cornflour

  • 1 tsp white vinegar

  • ½ cup sifted cocoa

  • Topping

  • 680g pitted cherries

  • 600mls thickened cream

  • 2 tbsp espresso coffee

  • 1 cup chopped walnuts

  • 200g dark chocolate

  • Gold leaf


  • Pavlova:

  • 1.

    Preheat oven to 220°C, draw 2 x 20cm circles on two sheets of baking paper on 2 large baking trays.

  • 2.

    Separate egg whites from yolks.

  • 3.

    Beat egg whites until they are stiff and add sugar 1 tablespoon at a time and beat until stiff peaks form. Mix in cornflour and vinegar.

  • 4.

    Fold through the sifted cocoa carefully to ensure there are still streaks, less is more.

  • 5.

    Divide meringue into 4 and smooth out. Place into oven and immediately turn temperature down to 120°C and bake for 90 minutes then turn off oven and cool in oven.

  • Topping:

  • 1.

    Drain the cherries well and keep the syrup.

  • 2.

    Pour syrup into a saucepan and reduce down to a honey-like syrup (5-10 minutes); set aside.

  • 3.

    Beat the cream with the coffee until soft peaks.

  • 4.

    Spread cream, place cherries, walnuts and chocolate shavings on the bottom layer then repeat.

  • 5.

    On the top layer spread with cream, cherries, nuts and chocolate curls and drizzle cherry syrup over the entire pavlova.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 304kj
  • Fat Total 18g
  • Saturated Fat 9g
  • Protein 4g
  • Carbohydrate 35g
  • Sugar 30g
  • Sodium 37mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*This recipe has not been edited or tested by the Bake Off Food Department.

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