Mocha cherry pavlova

This recipe puts a new spin on the classic pavlova, and it works like a dream! The cherry topping and coffee cream match deliciously with the chocolate meringue base - making an irresistible dessert.

By Sophie Gray
  • 15 mins preparation
  • 1 hr 30 mins cooking
  • Serves 8
  • Print
For Sophie Gray's best cherry tips and tricks, go to In season with Food magazine: cherries.


  • 6 egg whites
  • 330 g caster sugar
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 2 tsp cornflour
  • 1 1/2 tbsp dark cocoa, sifted
  • chocolate curls or shavings, to decorate
  • extra fresh cherries, to decorate
Cherry syrup
  • 400 g cherries, pitted and halved
  • 1/4 cup water
  • 1 1/2 tsp cornflour
Coffee cream
  • 500 ml cream
  • 2 tbsp strong black coffee, cold
  • 1 tbsp icing sugar


  • 1
    Preheat oven to 175°C. Cover a baking sheet with non-stick baking paper.
  • 2
    Beat egg whites to soft peaks. Gradually beat in caster sugar a spoonful at a time until completely dissolved. Add vanilla; fold in vinegar and cornflour; lightly fold in half the cocoa.
  • 3
    Spoon meringue onto prepared tray to form a rectangle approximately 22 x 32cm, keeping the swirling peaked mounds as much as possible. Dust lightly with remaining cocoa.
  • 4
    Reduce oven to 100°C. Cook pavlova for 1 hour 30 minutes. Turn off the oven and leave to cool completely (you can leave it overnight in the oven).
  • 5
    Slide a spatula under the pavlova to release it from the baking paper and slide gently onto a serving platter.
  • 6
    Make the Cherry syrup and Coffee cream (see below). Spoon the Coffee cream on top, drizzle with cooled Cherry syrup and scatter with grated chocolate or chocolate curls and a few extra fresh cherries.
Cherry syrup
  • 7
    Place 400g of cherries and water in a small saucepan, bring to a gentle simmer until cherries are tender but still holding their shape. Scoop out 1 tablespoon of juice and cool. Whisk cornflour into the cooled juice, pour back into the pan, then simmer until beginning to gel. Remove from heat and cool.
Coffee cream
  • 8
    Place cream and coffee in a bowl, whip to soft peaks; add icing sugar to taste and whisk to firm peaks.


Make sure the sugar in the meringue is completely dissolved; beat until you can't feel granules when you rub a dab of mixture between your thumb and forefinger. You can use frozen cherries in the cherry syrup if wanting to make this outside of cherry season.