Made By Mandy’s Black Forest Pavlova
We’re swooning over this decadent Black Forest Pavlova created by the talented Mandy Maiorano (@madeby.mandy)—a perfect mix of culinary magic and style.
Mandy looked effortlessly chic in our Tess Dress while crafting this dreamy dessert, showing how versatile this piece is for any occasion.
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Ingredients
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Meringue
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6 egg whites
300g caster sugar
1 ½ teaspoons cornflour
1 ½ teaspoons white vinegar
1 tsp vanilla extract
3 tablespoons cocoa powder, sifted
40g dark chocolate, coarsely grated
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Topping
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600ml thickened cream
1 tsp vanilla extract
250g fresh cherries
30g dark chocolate, coarsely grated
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Method
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Preheat your oven to 150°C. Draw a 20cm circle on a sheet of baking paper, flip it over, and place it on a baking tray.
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Place the egg whites in the bowl of an electric mixer. Whisk on high speed until soft peaks form, about 3–5 minutes.
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Add the sugar, one tablespoon at a time, beating well after each addition to ensure it's fully dissolved. To check, rub some of the mixture between your fingers; it should feel smooth.
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In a small bowl, combine the cornflour and vinegar. Add this to the meringue, along with the vanilla extract, and whisk for 30 seconds.
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Gently fold in the sifted cocoa powder and grated chocolate using a metal spoon, taking care not to deflate the mixture.
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Spoon the meringue onto the prepared baking paper, staying within the drawn circle. Use a spatula or palette knife to shape the pavlova, smoothing the edges and brushing upwards to create height.
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Immediately reduce the oven temperature to 120°C. Bake for 1 hour, then turn off the oven and leave the pavlova inside to cool completely, at least 2 hours or overnight.
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Just before serving, whip the cream and vanilla extract in a clean mixer bowl on high speed until soft peaks form.
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Spoon the whipped cream onto the cooled pavlova. Top with fresh cherries and finish with chocolate shavings.
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Image by Mandy Maiorano