This is a very dainty, delicate and aromatic dessert. Pavlova is a meringue-based cake hugely popular in Australia and New Zealand, crunchy on the outside but soft on the inside, topped with fruit or sometimes with a not too sweet, vanilla-flavored cream.
There are many different pavlova recipes – classic pavlova topped with fruit, some topped with various types of cream, or fancy recipes like this pavlova with tangerine and black truffles.
But I like this recipe best – the mini pavlovas are topped with a dark chocolate cream with a hint of brandy. And to top it off there’s a lemon and cherry sauce. They are both colorful and full of flavor. This contrast of textures and flavors offers delight in every bite. A real treat!
Mini Cherry Pavlovas w/ Chocolate Cream
One of my favorite pavlova recipes made with a dark chocolate cream and a delicious cherry sauce.
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine International
Ingredients
MetricUS Customary
1x2x3x
For the meringue:
- 3 egg whites from 3 large eggs
- 1 pinch of salt
- 150 g sugar
- 20 g liquid glucose
- 40 ml water
For the chocolate cream:
- 250 ml milk
- 3 yolks
- 30 g sugar
- 1 tbsp starch
- 80 g dark chocolate
- 1 tbsp brandy
For the cherry sauce:
- 300 g cherries
- 50 g sugar
- 50 ml water
- 1 lemon
Instructions
For the meringue:
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Put the water, glucose, and sugar in a small saucepan over medium heat. Stir until the sugar melts. When the sugar has completely melted, turn up the heat a little and simmer for 6-7 minutes until you get a thick syrup.
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When the syrup starts to boil, whisk the egg whites with a pinch of salt until they become a firm foam. When the sugar syrup is ready turn off the burner.
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Slowly pour the syrup over the egg whites and continue mixing on high. Whisk for about 10 minutes until they reach room temperature and the meringue thickens and becomes glossy.
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Preheat the oven to 100° C/212° F . Line a large baking pan with parchment paper. Pour the meringue into a large star-tipped piping bag and pipe meringue nests onto the pan. Place in the oven and bake for an hour.
For the chocolate cream:
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Heat the milk and sugar. Whisk the egg yolks and the starch separately. Once the milk is hot, pour a few tablespoons of milk over the yolks and mix well.
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Pour the mixture over the milk in the pot and place it on a medium heat. Stir continuously until the cream begins to boil and thickens.
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Take the cream off the heat and add the chopped chocolate. Stir well and then incorporate the brandy. Let the cream cool, stirring occasionally so it doesn’t form a skin.
For the cherry sauce:
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Wash the cherries and remove the stems and pits. Place them in a heavy-bottomed pot with the juice from one lemon and the sugar and water. Put the pot on a medium heat and simmer for 15-20 minutes until the liquid has reduced and begins to thicken.
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For the assembly, pour chocolate cream in the center of each nest. Top with cherry sauce and serve immediately. Enjoy!
Notes
Related: Chocolate Cupcakes with Blackberry Sauce
Related: Chocolate Cherry Cookies
Related: Chocolate Cherry Cake
Related: Chocolate Cheese Mousse Cake w/ Cherry Jam
Paula
Paula is a very talented pastry cook and a regular Chef’s Pencil contributor.
She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.