Cherry Choc Pavlova

5 January 2018 By

A classic Australian dessert with a festive twist, this Cherry Choc Pavlova is impressively simple to make, with an intense burst of cherry choc flavour and crumbly, marshmallow meringue.

Prep Time: 20 mins | Cooking Time: 2½ hours

Ingredients (for meringue)Cherry Chocolate Sauce

Ingredients (for toppings)

Method (for meringue)

  1. Pre-heat oven to 200˚C and line a tray with baking paper.
  2. Add egg whites into a large mixing bowl. Whisk on low speed with a handheld or stand mixer for a few minutes. When soft peaks start to form, increase speed and slowly add sugar and cornflour. Continue whisking until meringue becomes glossy.
  3. Reduce speed to low and add the vinegar and vanilla essence. Once combined, remove from the mixer and fold through Latasha’s Kitchen Cherry Chocolate Sauce with a wooden spoon.
  4. Scoop meringue mixture onto lined baking tray and form a flat circle. Make it smooth or get creative with twists and twirls.
  5. Bake in the oven for 1½ hours until meringue has set with a soft golden glow. Reduce heat to 60˚C and let it set for a further hour or two. (Option: Allow pavlova to rest in the oven overnight). Don’t be tempted to remove from the oven too early or the pavlova may collapse.

Method (for toppings)

  1. Pour cream into a mixing bowl and cool in the freezer for 10-15 minutes. Whip the cream on medium speed for a few minutes, then add the sugar and vanilla essence. Continue to whip until the cream thickens and holds a nice shape.
  2. Spread whipped cream over the top of the cooled meringue.
  3. Place Latasha’s Kitchen Cherry Chocolate Sauce in a small bowl. Heat in the microwave for 15 secs, then drizzle over the top of the whipped cream.
  4. Top with fresh cherries.


We start by combining cherries, sugar, and dark dutch cocoa together in a brat pan and stirring it until the sugar dissolves. Vanilla bean and pectin are added and the ingredients are cooked until they are a beautiful, velvety chocolate sauce.