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Black Forest Pavlova (Low FODMAP)

Gluten Free Stories
This Pavlova cake is crunchy on the top, soft and marshmallowy in the middle, perfectly sweetened, chocolaty, cherry-infused and so delicious.
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Dessert
Cuisine Gluten-Free, Lactose-Free, Low FODMAP
Servings 10 servings

Ingredients
  

For the Pavlova

  • 4 large egg whites
  • 220 g superfine white sugar (1 cup)
  • 1 tsp pure vanilla extract
  • 1/2 tsp cream of tartar
  • 1 tsp Cornstarch

For the Chocolate Whipping Cream

  • 240 ml lactose-free whipping cream (1 cup)
  • 1 tbsp confectioners sugar
  • 1/2 tsp pure vanilla extract
  • 100 g dark chocolate (melted)

For the cherry sauce

  • 150 g cherries fresh or frozen
  • 50 ml water

To Decorate:

  • 30 g fresh cherries

Instructions
 

  • Preheat the oven to 180°C (350°F). Using a plate, bowl or cake pan to draw a circle between 7 and 8 inches (18-20cm) on a sheet of parchment paper. Place the paper drawn side down on a baking sheet and set aside.
  • Add the egg whites, cream of tartar and vanilla to the bowl of a clean stand mixer fitted with a whisk attachment and mix on medium-low. You can also use an electric hand mixer but if will require some patience.
  • Once the egg whites are frothy you can begin sprinkling in the sugar a tablespoon at a time.TIt is very important not to dump the sugar in but to add it very slowly. This way you will get a thick, glossy meringue with a marshmallowy texture.
  • Sprinkle the cornstarch onto the meringue and fold in using a spatula.
  • Mix on high speed until glossy stiff peaks form, about 2 more minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move.
  • Transfer the meringue to your prepared baking sheet .You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the center.
  • Place pavlova in the oven. As soon as you close the oven door, reduce heat to 90°C (200°F). Bake until the pavlova is firm and dry, about 90 minutes total. Turn the oven off and let the pavlova cool inside the oven
  • In the meantime prepare the chocolate whipping cream and the cherry sauce.

To Make the Chery Sauce:

  • In a saucepan, place 150g pitted cherries, add a little bit of water (about 50ml) and let them simmer over medium heat.
  • Once the water starts to evaporate and it starts to thicken, place it in a blender (or use a hand blender) to blend it into a sauce.
  • Strain the blended sauce, to get a nice liquidy sauce.

To make the chocolate whipping cream

  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed. Once peaks start to form, add the melted chocolate and mix for another minute or two.

To assemble the Cake

  • Place the cooled Pavlova on a cake stand, top with chocolate whipped cream, cherry sauce and the leftover fresh cherries.Slice and serve.
  • Keep decorated pavlova in the fridge for up to 2 days.
Keyword Black Forest Pavlova