With layers of crunchy chocolate meringue, vanilla bean cream and a drizzle of cherry coulis, this decadent dessert is an elegant take on the classic pavlova.

Not confident with meringue? Our new Meringue & Pavlova Powder Mix is the secret hack to this recipe – no need to separate eggs, just add water and whip!

Prep:
40 min
Cook:
100 min
Serves:
12

Ingredients

Pavlova
  1. Queen Meringue & Pavlova Powder Mix
  2. 1 tsp Queen Vanilla Bean Paste
  3. 2 tbsp (20g) cocoa powder
  4. 50g dark chocolate, melted and cooled
Cherry Coulis
  1. ¼ cup sugar
  2. 2 tbsp water
  3. 150g frozen cherries, thawed
Whipped Cream
  1. 600ml thickened cream
  2. 3 tsp Queen Vanilla Bean Paste
  3. Mixed berries, to top
  4. 100g dark chocolate, shaved

Method - Pavlova

  1. Step 1

    Line two baking trays with baking paper.

  2. Step 2

    Prepare Meringue & Pavlova Powder Mix according to pack directions, adding Vanilla Bean Paste before whipping the mixture.

  3. Step 3

    Very gently fold through cocoa powder until combined with a few streaks of powder. Add cooled dark chocolate and gently fold through, streaks of chocolate are ok.

  4. Step 4

    Divide mixture between prepared baking trays and bake according to pack instructions.

Method - Cherry Coulis

  1. Step 1

    Combine sugar, water and cherries in a small saucepan, cook over a low heat, bringing to the boil. Mix until sugar has dissolved, cherries have softened and mixture has reduced (about 5-8 minutes)

  2. Step 2

    Puree cherry mixture in a blender. Pour puree through a fine mesh strainer. Allow to cool.

Method - Whipped Cream

  1. Step 1

    Combine cream and Vanilla Bean Paste and whip to firm peaks. Spread half over first layer of Pavlova, and top with second. Top with remaining cream, berries, a drizzle of cherry coulis and chocolate shavings.

Tips:

Don’t over mix your pavlova when adding the cocoa and melted chocolate. Only fold a maximum of 10 times. You’ll be shaping/smoothing the Pavlovas on the tray too – which will help incorporate it further!

Storage:

Coulis can be made in advance, keep covered in the refrigerator for up to 3 days.

Pavlovas can be made 3 days in advance. Keep Pavlovas stored in an airtight container until ready to top with cream, coulis and berries.

Comments & Reviews

Pavlova looks AMAZING! I will be making it.

Marilyn