Chocolate Pavlova disguised as a Black Forest Gateau, easy to make hard to put down.
Found yourself with a Recipe that Needs only Eggs Yolks? Never fear Steve is here, to show you a great use for all those leftover Egg Whites.
In this video I give it a bit of a twist and turn it into a delicious Black Forest Gateau Chocolate Pavlova.
This recipe was inspired after I made that great Crack Pie that left me with so many egg whites. I never like to waste food. So tell me what you think of this video in the comments below😎

Chocolate Pavlova

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How to make Black Forest Gateau Chocolate Pavlova
Prep Time: 20 minutes
Cook Time: 45 minutes
Oven Temperature: 150C / 300F


For the Meringues

  • 5 Egg Whites
  • 280g / 10 oz of Powdered Icing Sugar
  • 1 teaspoon of Cornflour / Cornstarch
  • 1 teaspoon of White Vinegar
  • 2 teaspoons of Cocoa Powder

For the Cream

  • 475ml / 1 pint of Thick Whipping Cream
  • 2 tablespoons of Powdered / Icing Sugar
  • 3 tablespoons of Kirsch or Cherry Liqueur

For the Cherry Sauce

  • 1/2 a cup of Superfine Sugar
  • 500g / 17.5oz jar of Morello Cherries in Syrup
  • 3 tablespoons of Kirsch or Cherry Liqueur

To Decorate

  • 100g / 3.5oz of Chocolate shaved into pieces

Bake the Meringues @150C /300F for 45 minutes, allow to cool slightly in the oven with the door open before removing completely.

For  products we use in this video visit Here

Watch the full Video Tutorial


  1. Firstly you will need to make your Meringues by placing the egg whites in a bowl and using a hand or stand mixer to whisk the egg whites till fluffy and white. Add half the sugar and whisk until incorporated and smooth. Then add the remaining sugar and whisk to stiff peaks. Next add the vinegar and corn starch and whisk until completely mixed.
    Sieve the cocoa powder into the meringues and give just one or two stirs. Do not over mix you want the streaked effect.
    Divide the mixture in two and place onto a cookie sheet lined with baking paper. Spread the meringue out to form a circle 6-8 inches in diameter.
    Place in a pre heated oven ( 150C / 300F) for 45 minutes. Once cooked turn off the heat, open the oven door and allow the meringues to cool before removing from the baking sheets
  2. Whip the cream until thick and add the sugar and kirsch. Stir through and then place in the fridge to keep chilled.
  3. To make the Cherry sauce, place the sugar in a small pan and add the syrup from the jar of Cherries. It is fine to add some cherries in too as they will cook in the sauce and go nice and dark. Place on the stove top and bring to the boil, simmer for about 5 minutes until the sauce thickens. Add in the kirsch and stir through.
  4. Now its time to assemble the pavlova. Place on meringue circle onto your serving plate. Divide the cream in two and dollop half on top of the meringue. Add a few cherries and then place the second meringue on top. Press down gently and then spoon the rest of the cream on top. Add some cherries and drizzle with the cherry sauce. Top with lots of Chocolate shavings. Place an extra cherry or two on the top and your Chocolate Pavlova Black Forest Gateau is ready to serve. This is best eaten straight away.

    Chocolate Pavlova

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