Black Forest Pavlova With Chocolate Mousse

Black Forest Pavlova With Chocolate Mousse

  • prep time
  • cooking time
  • Serves 8
print share



  • 8 Egg whites
  • 2,5 cups White sugar
  • 10 ml Vanilla extract
  • 10 ml Lemon juice
  • 20 ml Cornstarch
  • 500 g What’s Cooking Chocolate Flavoured Mousse Tub
  • 1 litre milk
  • 1 pack Fresh cherries
  • 1 pack Maraschino cherries


  1. Preheat the oven to 150oC and line a baking sheet with parchment paper.
  2. Beat the egg whites until stiff and gradually add in sugar until thick and glossy.
  3. Gently fold in the vanilla extract, lemon juice, and cornstarch.
  4. Spoon one quarter of the mixture onto the parchment paper, spreading it out into a circle. Pipe another quarter on the parameter of the circle, building sides and an empty centre. Repeat for the second meringue.
  5. Bake for 1 hour and chill on a rack.
  6. Add milk and What’s Cooking Chocolate Flavoured Mousse - 803337 powder into a large mixing bowl. Use an electric whisk to blend the mixture for 30 seconds.
  7. Scrape the sides and continue to beat on high for 5 - 8 minutes until aerated before refrigerating for 1 - 2 hours.
  8. Place half the Maraschino cherries and their syrup in a saucepan and heat until a sticky sauce forms.
  9. To assemble, place one meringue on a cake stand. Pipe the chocolate mousse on in an even layer. Place the second meringue on top along with the second layer of mousse.Pipe the remaining mousse into flowers on top.
  10. Place a few fresh cherries and Maraschino cherries on top and drizzle with Maraschino cherry sauce.