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Perfect Dark Cherry Chocolate Pavlova Recipe with Gold Leaf and Kirsch Syrup

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A decadent pavlova featuring a crisp shell and marshmallowy center, topped with whipped cream, dark cherries, shaved dark chocolate, gold leaf, and drizzled with a boozy kirsch syrup. Perfect for celebrations or indulgent treats.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) superfine sugar (caster sugar preferred)
  • 2 tbsp unsweetened dark cocoa powder
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1 cup (240ml) heavy cream, cold
  • 1 tbsp powdered sugar (optional)
  • 1/2 cup (90g) fresh or frozen dark cherries, pitted
  • 50g dark chocolate (70% cocoa or higher), shaved or chopped
  • Gold leaf sheets (optional)
  • 1/4 cup (60ml) kirsch (cherry brandy)
  • 2 tbsp granulated sugar
  • 2 tbsp water

Instructions

  1. Preheat oven to 275°F (135°C) and line a baking sheet with parchment paper. Draw a 7-inch (18cm) circle on the paper as a guide, then flip it so the pencil side is down.
  2. Beat the egg whites in a clean, dry bowl with an electric mixer on medium speed until soft peaks form (about 2-3 minutes).
  3. Increase speed to high and add superfine sugar one tablespoon at a time, allowing it to dissolve completely between additions (7-10 minutes). Test by rubbing a bit between fingers; it should feel smooth.
  4. Sift together cocoa powder and cornstarch. Gently fold them into the meringue along with the vinegar using a spatula, being careful not to deflate the mixture.
  5. Spoon the meringue onto the parchment within the circle, building a slight well in the center. Smooth edges and create texture with an offset spatula or spoon.
  6. Place in oven and immediately reduce temperature to 250°F (120°C). Bake for 1 hour 15 minutes until crisp outside and soft inside. Turn off oven and leave pavlova inside to cool completely (1-2 hours).
  7. While pavlova cools, combine kirsch, sugar, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool.
  8. Just before serving, beat cold heavy cream with powdered sugar until soft peaks form. Spread whipped cream into the center of the pavlova.
  9. Scatter dark cherries over the cream, drizzle with kirsch syrup, sprinkle chopped dark chocolate on top, and carefully place gold leaf sheets if using.

Notes

Use room temperature egg whites for best volume. Add sugar gradually to avoid gritty meringue. Bake low and slow to prevent cracking. Kirsch syrup can be made ahead and stored in the fridge for up to a week. If meringue cracks, it adds rustic charm. For dairy-free, substitute heavy cream with coconut cream. Gold leaf is optional but adds a stunning finish.

Nutrition

Keywords: pavlova, dark cherry, chocolate, kirsch syrup, gold leaf, dessert, meringue, celebration dessert, easy pavlova recipe

Find it online: https://gleamgulp.com/perfect-dark-cherry-chocolate-pavlova-recipe-with-gold-leaf-and-kirsch-syrup-easy-step-by-step-guide/