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Chocolate Espresso Black Forest Pavlova

Course Dessert
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 servings
Author Sarah @ The Gold Lining Girl

Ingredients

For Chocolate Espresso Pavlova:

  • 5 large egg whites at room temperature, and make sure they are not contaminated with ANY yolk
  • 1/2 tsp. cream of tartar
  • 1 c. sugar
  • 1 tsp. vanilla extract
  • 3 tbsp. cocoa powder
  • 1 tbsp. instant coffee granules or 2 instant coffee packets for individual cups

For Black Forest Topping:

  • 1 - 8 oz. container whipped topping thawed
  • 1 tbsp. cocoa powder
  • 1 tsp. instant coffee granules
  • 1 - 15 oz. can pitted dark sweet cherries drained
  • 1 - 4 oz. milk or semi-sweet chocolate bar shaved into chocolate curls

Instructions

For Chocolate Espresso Pavlova:

  1. Preheat oven to 400 degrees.
  2. Line a large baking sheet with parchment paper.
  3. Trace a 9-inch circle on the parchment paper, using a plate as a guide. Flip the parchment paper over.
  4. Spray it lightly with non-stick cooking spray.
  5. In a large mixing bowl fitted with a whisk attachment, beat the egg whites and cream of tartar on medium speed until the egg whites are foamy, about 2 minutes.
  6. Gradually add the sugar, a few tablespoons at a time.
  7. Beat on high until stiff peaks form, and the egg whites are glossy and white, about 5 minutes.
  8. Beat in vanilla extract.
  9. Beat in cocoa powder and instant coffee granules.
  10. Pile the meringue mixture onto the baking sheet in a round mound, using the traced circle as a guide.
  11. Place in the oven and *immediately* turn the temperature down to 250 degrees.
  12. Bake for 90 minutes, then turn off the oven, keeping the oven door closed. Do not open the oven door, or remove the pavlova. Allow it to cool in the oven for about 1 hour.
  13. Remove pavlova from oven, cool completely on the pan.
  14. Carefully shift the pavlova from the parchment paper to a cake plate or serving platter.

For Black Forest Topping:

  1. In a medium bowl, fold together whipped topping, cocoa powder, and coffee granules.
  2. Spread the cocoa whipped cream evenly over the cooled pavlova.
  3. Scatter the drained cherries over the cocoa whipped cream.
  4. Sprinkle with chocolate curls. Serve immediately!