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Cherry and chocolate mousse pavlova

A delicious dessert made with home-made meringues, fresh cream, chocolate mousse, and cherries.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Dessert
Cuisine: Australian
Keyword: Black forest pavlova, Cherries, Chocolate pavlova, Meringue, Pavlova


  • Standing mixer with a whisk attachment
  • Mixing bowls
  • Oven


  • 6 Egg whites
  • cups icing sugar
  • 1 pinch salt
  • 1 tsp vinegar
  • 2 tsp corn starch
  • 2 tbsp cocoa powder
  • 1 cup whipping cream
  • 1 large tub Woolworths chocolate mousse
  • 200 g dark chocolate
  • 500 g Morello cherries in syrup
  • 425 g canned baby apples drained


  • Preheat the oven to 120°C
  • Cut three 18cm circles from the baking paper and place them on a large baking sheet.
  • Add the eggs and salt to a standing mixer with a whisk attachment. Switch on the mixer to medium speed and add the sugar one tablespoon at a time.
  • Beat the sugar and the egg white until stiff peaks form and the mixture becomes glossy. When the whisk attachment is lifted from the mixture, the mixture must be so stiff that it remains upright.
  • Gently mix the cocoa powder into the meringue mixture, forming a marble pattern. Do not over mix!
  • Spread the mixture evenly on the circles.
  • Place the circles in the oven and immediately reduce the heat to 90°C.
  • Let the meringues dry for 90 minutes and then switch off the oven, leaving the oven door open slightly to cool down overnight.

When ready to serve, assemble the cake as follows:

  • Melt 50g of the dark chocolate in a microwave for a few seconds and dip the drained baby apples in it. Place the apples aside on a piece of parchment paper until the chocolate has set.
  • Drain the cherries' syrup in a small saucepan and reduce to half over medium heat. Place aside to cool down.
  • Beat the fresh cream until soft peaks form.
  • Place a meringue on a cake plate and spread half of the cream over it.
  • Add a ⅓ of the Morello cherries on top of the cream.
  • Now place the second layer of meringue on top of the cherries.
  • Spread a thick layer of the chocolate mousse over the second layer of meringue.
  • Now add another ⅓ of the morello cherries.
  • Place the final meringue on top of the cherries and mousse.
  • Spread the other half of the cream on top of the third meringue
  • Decorate with the final ⅓ of morello cherries, fresh cherries and baby apples.
  • Grate some chocolate over the cake and add the last blocks of chocolate to the cake between the fruit.
  • Serve immediately with the cherry syrup on the side in a small jug.