Truly Yummy Black Forest Pavolva
A gluten free and dairy free Black Forest pavlova packed with boozy cherries, plant-based cream, chocolate and other nostalgic Black Forest flavours.
A Nostalgic Black Forest Dessert
Black forest gateau was always reserved for special occasions in our house growing up. Unfortunately, it was always a shop-bought version, so I’ve never actually tried a real traditional homemade one, despite holidaying the Black Forest region of southwest Germany.
From Black Forest Gateau to Pavlova
The gateau has such a distinctive and nostalgic flavour that when I discovered Donal Skehan’s meringue recipe online, I was eager to give it a try. His version replaces the traditional sponge layers with tiers of chocolate meringue.
Unfortunately, it didn’t quite turn out as I’d hoped, so in true Truly Yummy style, I made a few tweaks to ensure it was gluten free, dairy free and my truly yummy black forest pavlova was born.
It still has all those classic Black Forest flavours but in a lighter, more elegant dessert. Crisp chocolate meringue is topped with a layer of whipped plant-based cream, boozy cherries, dark chocolate, hazelnuts and fresh cherries. If you’re unsure which plant-based cream works best, you’ll find my favourites in my Truly Yummy Cream Substitute Post.
The pavlova itself has a crisp chocolate shell with a soft, chewy marshmallow centre. Don’t worry if the shell cracks while cooling or when assembling the pavlova. This is completely normal due to the addition of cocoa powder in the meringue and all part of its charm. If your pavlova doesn’t quite go to plan, simply turn it into my Truly Yummy Black Forest Eton Mess instead.
Why I Use Cherry Brandy Instead of Kirsch
I use cherry brandy liqueur rather than kirsch, partly because I already had some lurking at the back of the drinks cupboard but also I think it works just as well. Cherry brandy is also far easier to find in most supermarkets and tends to be cheaper than kirsch. Of course, if you prefer, you can absolutely use kirsch instead.
Choosing the Best Cherries
For all my cherry desserts including my Truly Yummy Black Forest Eton Mess, I tend to use tinned pitted black cherries as they are far more affordable than fresh cherries or cherries already soaked in cherry liqueur. However, if you are feeling flush, Fabbri Amarena cherries work beautifully and save the extra step of preparing the tinned cherries yourself.
How to Prepare the Boozy Cherries
When using tinned black cherries, I like to reduce the cherry syrup down before adding a little cherry brandy or kirsch. Ideally, prepare the cherries the day before and leave them in the fridge overnight so they can fully absorb the flavour.
Extra Cherries Are Never a Bad Idea
Doubling the cherries is never a bad idea. There may be too many for the pavlova itself but serving it with a bowl of extra boozy cherries on the side means everyone can spoon a few more over their slice. They also keep well in the fridge and are delicious served over Jude’s vegan plant-based Madagascan vanilla ice cream for a quick dessert later in the week.
The Perfect Special Occasion Dessert
Once brought to the table, this pavlova is a real showstopper. It’s rich, dramatic and guaranteed to impress without anyone ever guessing it’s gluten free and dairy free. Perfect for birthdays, Father’s Day and any special occasion.
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Truly Yummy Black Forest Pavlova
Equipment
- 1 food mixer or handheld electric whisk
- 1 reusable non-stick silicone baking mat or baking tray with parchment paper
- 1 large frying pan
Ingredients
Chocolate Meringue
- 250 g caster sugar
- 4 large egg whites
- 1 pinch of salt
- 2 tsp cornflour recommend Brown & Polson Cornflour
- 1 tsp white wine vinegar
- 3 tbsp cocoa powder recommend Green & Blacks Organic Cocoa Powder 70%
Boozy Cherries
- 2 400g tins pitted black cherries in syrup
- 2 tsp cherry brandy liqueur / kirsch
Topping
- 1 220g plant-based whipping cream recommend The Coconut Collab Double Cream
- 1 tbsp icing sugar
- 1 tbsp cherry brandy liqueur / kirsch
- 50 g dark chocolate, grated recommend Green & Blacks Organic Dark Cooking Chocolate 70% Cocoa
- 50 g roasted hazelnuts, chopped
- 8-10 fresh cherries
Instructions
Chocolate Meringue
- Preheat oven to 180℃ / Gas Mark 4.
- Place the egg whites and a pinch of salt in the food mixer and beat on high.
- Gradually, add the caster sugar a spoonful at a time to the egg whites.
- Continue to beat on high until all the sugar has been incorporated and glossy, white, stiff peaks form.
- Turn the mixer off and gently fold in the cornflour, white wine vinegar and cocoa powder until there is now longer any white showing.
- Gently spoon the meringue mixture onto the silicone baking mat, shaping it into a circle roughly 20cm in diameter. Using a spatula or spoon, create a slight hollow in the centre for the cream filling.
- Place in the oven and immediately turn the heat down to 150℃ / Gas Mark 2.
- Cook for 1 hour. Turn the oven off and leave the meringue to cool in the oven.
Boozy Cherries
- Drain the cherries and place the syrup into a frying pan and set aside the drained cherries in a bowl.
- Cook the syrup on high until it has reduced by half or more and has started to thicken.
- Add the drained cherries to the reduced syrup and continue to cook until they start to soften slightly.
- Turn the heat off and stir in the cherry brandy liqueur / kirsch.
- Place the cherries and syrup into a container and once cool transfer to the fridge for overnight storage.
Topping
- Add the plant-based cream and icing sugar to a food mixer and beat until whipped.
- Stir in the cherry brandy liqueur / kirsch.
Assembly
- Place the chocolate meringue onto a plate.
- Top the meringue with the whipped plant-based cream.
- Next add the boozy cherries and a little syrup. As much as you can to cover the cream area. Any leftover cherries and syrup can be place in a bowl to serve alongside.
- Sprinkle over the grated chocolate, hazelnuts and top with the fresh cherries.