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Black forest mini pavlovas

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  • Vegetarian
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free

Complete your festive feast by plating up our black forest mini pavlovas. They're loaded with cherries and chocolate, an irresistible flavour combo.

  • Serves6
  • Cook time1 hour 15 minutes
  • Prep time20 minutes, + Chilling & 1 hour cooling time


  • 6 Coles Australian Free Range Egg whites
  • 1/2 tsp cream of tartar
  • 1 1/2 cups (330g) caster sugar
  • 1 tsp cornflour
  • 50g dark chocolate, melted, cooled slightly
  • 300ml thickened cream
  • 2 tbs icing sugar mixture, sifted
  • 1 tsp almond essence

Poached cherries

  • 500g cherries
  • 1/3 cup (75g) caster sugar
  • 1/4 cup (60ml) cherry brandy, red wine or apple juice
  • 1 cinnamon stick or quill
  • 2 whole star anise
  • 1 tsp vanilla bean paste
  • 1/3 cup (110g) cherry jam

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 100°C. Line a large baking tray with baking paper.
  2. Step 2

    Use an electric mixer to whisk the egg whites and cream of tartar in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the sugar completely dissolves. Add cornflour and whisk to combine. Pour over melted chocolate and gently fold the mixture twice until just marbled. Spoon 6 equal portions of mixture onto the lined tray.
  3. Step 3

    Bake for 75 mins or until pavlovas are dry to the touch. Turn oven off. Leave the pavlovas in the oven, with the door ajar, for 1 hour to cool completely.
  4. Step 4

    Meanwhile, to make the poached cherries, place the cherries, sugar, brandy, wine or apple juice, cinnamon, star anise and vanilla in a medium saucepan over medium heat. Cook for 5 mins or until cherries are just heated through and begin to release their juices. Use a slotted spoon to transfer the cherries to a heatproof bowl.
  5. Step 5

    Add the cherry jam to the syrup in the saucepan and cook for 2-3 mins or until mixture thickens slightly. Remove from heat. Pour over the cherries in the bowl. Place in the fridge to chill.
  6. Step 6

    Use an electric mixer to whisk the cream, icing sugar and almond essence in a bowl until soft peaks form.
  7. Step 7

    Place the pavlovas on serving plates. Top with the cream mixture. Spoon over the poached cherries and syrup. Serve immediately.

    TIP: Excess fat and undissolved sugar in a meringue can cause it to ‘weep’ liquid during baking. Whisk in the sugar well, but just fold in the chocolate – it will marble as you spoon meringue onto the tray.

    Get ahead:Make the poached cherries up to 1 day ahead. Store, covered, in the fridge.

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