Black forest pavlova stack
This Black Forest pavlova stack layers crisp cocoa meringue, whipped cream and Morello cherries into a dramatic German-inspired dessert. The Thermomix whisks egg whites to glossy peaks and whips cream consistently, while precise heating reduces the cherry sauce without splatters. Ideal for birthdays, dinner parties or any festive occasion.
About this recipe
Black Forest pavlova stack Thermomix TM7 recipes bring the classic German chocolate-cherry pairing to life as a layered meringue dessert worthy of any celebration. Instead of a single shell, you bake several cocoa-dusted meringue discs, then stack them with espresso-kissed whipped cream and glossy Morello cherry compote between every layer. The all-in-one kitchen machine takes the stress out of each element: egg whites with cream of tartar are whisked to cloud-like stiffness, pouring cream is whipped to soft folds, and sugar melts into the cherries under controlled heat rather than over a watchful hob. Cornflour and vinegar keep the meringue centres pleasantly chewy, while Dutch cocoa delivers a deep, almost truffle-like bitterness against the sweet fruit. Whether you are planning a festive dinner party finale or a birthday surprise, this dessert makes an unforgettable centrepiece from humble pantry ingredients.
Preparation tips
- Draw circles on baking parchment before spooning the meringue so all your cocoa discs bake to an equal size, giving a neat, straight stack that slices cleanly through every cherry and cream layer.
- Drain the Morello cherries thoroughly and reserve the syrup for the compote; a watery filling will soften the meringue layers quickly, so let the sauce thicken until glossy before cooling it completely.
- Serve the assembled stack within a few hours of layering and finish with grated dark chocolate just before bringing it to the table, keeping the shells crisp and the contrast with the cream intact.
Recipe variations
- Lactose-free version: replace the pouring cream with well-chilled lactose-free whipping cream or thick coconut cream, and whip it with the same vanilla and a spoonful of icing sugar for an equally lofty filling between the cocoa meringue layers.
- Festive winter variant: swap the espresso for a splash of cherry liqueur or dark rum in the Morello compote, crown the stack with sugared cherries and a dusting of cocoa for a striking Christmas dessert.
Thermomix TM7 Benefits
- Whipping the egg whites with cream of tartar, the Thermomix delivers stiff glossy peaks for meringues that hold their shape in the oven.
- Grinding the Dutch cocoa powder with the sugar, the TM7 creates an even blend without lumps spreading through the whisked meringue mixture.
- Heating the Morello cherries and their syrup, the Thermomix reduces the compote to a glossy coating without any catching or burning on the base.
- Precise weighing directly in the mixing bowl lets you measure the cornflour and sugar to the gram, keeping the pavlova shells reliably chewy.
- Mixing the espresso into the pouring cream, the TM7 folds the coffee flavour through evenly before whipping it into soft, cloud-like folds.
Ingredients
- canned Morello cherries
- white sugar
- egg whites
- cream of tartar
- white vinegar
- natural vanilla extract
- cornflour
- Dutch cocoa powder
- pouring (whipping) cream
- brewed espresso coffee