This delicious Chocolate Pavlova is topped with whipped cream, pistachios, cherry sauce and crumbled flake, the perfect Christmas dessert.
I have been a huge fan since I bought my mixer over nine years ago. Since then it has been whipping up loads of cakes, pavs, slices, desserts, breads, pâtés and pizza doughs. The beautiful green colour I chose is called pistachio and it still looks brand-new. It has always had pride of place displayed on my kitchen bench.
One of my favourite things to make in my KitchenAid is Pavlova. Check out my recipes for Mango Pavlova and Mini raspberry and chocolate pavlovas. I just love the look of that glossy whipped meringue. Inspired by Christmas I thought it was time to make a chocolate cherry pavlova, plus I’ve added pistachios for a pop of green and also to match the colour of my KitchenAid mixer.
This really is the perfect dessert for Christmas Day. You can make the chocolate pavlova the day before then leave it in the oven to cool overnight. Simply assemble the toppings on Christmas day just before serving.
HOW TO MAKE this delicious chocolate cherry pavlova:
First of all make sure your egg whites are at room temperature, then whip them until peaks form. Slowly pour in the caster sugar and whisk on high speed for at least five minutes or until you can’t feel any sugar granules when you rub the meringue between your fingers.
Add the cornflour, vinegar and vanilla essence, this makes the pavlova have a delicious crunchy outside and marshmallowy centre. Carefully fold in some of the cocoa, you still want to see swirls of the dark chocolate cocoa powder.
Arrange the meringue in a circle on a lined oven tray. Add extra cocoa and swirl it through the top of the meringue, this will give it a lovely rustic look.
The pavlova is now ready to bake in a preheated oven at 120°C fan-bake. After an hour I like to turn off the oven and leave the pavlova inside until the oven has cooled completely or even overnight.
This cherry sauce is so simple to make – add the frozen cherries and caster sugar to a small saucepan. Bring to a simmer and crush the cherries with a fork or potato masher. Stir until the sauce reduces and it is beginning to thicken. Set aside to cool.
Now it is time to assemble the pavlova. I used my KitchenAid to whip the cream until peaks form. Spread the whipped cream over the pavlova. This is the perfect time to cover up any cracks that may have occurred while baking or cooling. Don’t worry it will still taste delicious.
After the whipped cream spoon over the cooled cherry sauce. Make sure your pistachios are finely chopped and then sprinkle these over the top. Arrange the fresh cherries and sprinkle over crumbled chocolate flake.
I’m so happy with the way this delicious chocolate cherry pavlova turned out.
Thank you so much to KitchenAid for partnering with me to create this easy Christmas dessert recipe.
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Serving Size: 1
Amount Per Serving: Calories: 300 Total Fat: 18g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 136mg Sodium: 59mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 1g Sugar: 31g Sugar Alcohols: 0g Protein: 5g