I couldn’t help myself, okay? I know I’ve already posted a recipe using black forest flavours but it would be cruel of me if I didn’t share todays recipe with you also.
I’m part of a few baking groups on Facebook and one thing I’ve continuously seen popping up on my feed is people making pavlova’s for their festive gatherings or even as practice for the big day itself. After seeing multiple people posting about their pavlova’s, I felt like it was a sign for me to make my own.
It was almost like the universe was telling me that this would be the perfect blogpost. So, who am I to argue with the universe?
I’ve seen a lot of people making the traditional circle pavlovas and don’t get me wrong, they are beautiful but me being me, I decided to take it up a gear. I just fancied doing something different, doing something I haven’t seen many people do before and after a long think, my christmas tree pavlova was formed.
I’ve tried black forest trifles, I’ve tried black forest brownies but I don’t think I’ve ever tried a black forest pavlova before. I know it’s quite a popular desert during the festive period so it was about time I tried it out for myself, especially as I’ve now become a master in meringue making.
I think by me sharing todays recipe, it goes to show how the famous desert went down. Let’s just say, its a bloody beauty! Rich, smooth, soft, packed full of flavour and melts away perfectly in your mouth – you couldn’t ask for more.
So, if this pavlova has you wanting more, get your whisks at the ready and let’s get baking.
Prep Time: 10 Minutes
Cook Time: 1 Hour
Drying Time: 1 Hour
Decorating Time: 20 Minutes
Overall Time: 2.5 Hours
Ingredients You Need For Meringue:
- 5 Large Egg Whites
- 340g Of Caster Sugar
- 1/2tsp Of Cream Of Tartar
- 3tbsp Of Cocoa Powder
Ingredients You Need To Decorate:
- 300ml Pot Of Double Cream
- 1 Tin Of Black Cherries In Syrup
- 20g Of Dried Cherries
- 20g Of Dried Cranberries
- 20g Of Milk Chocolate
How To Make The Meringue:
- Firstly, gather together your equipment and ingredients, line a large baking tray with parchment paper and preheat the oven to 120C / 100C Fan / Gas Mark 1.
- Secondly, on the parchment paper which lines the baking tray, draw a large Christmas tree with a pencil (this will be your stencil for piping the meringue later on) and set aside.
- Now, separate your egg whites from the yolks (TIP: do not get any yolk in with the egg whites otherwise the meringue won’t form).
- Next, in a sparkling clean bowl (TIP: this is a must! just to be sure it’s clean, you could take a little white vinegar on a piece of kitchen roll and rub around the bowl. this will take away any grease etc) add your 5 egg whites and 1/2tsp of cream of tartar and using a electric whisk, beat the egg whites till they form stiff peaks.
- When the stiff peaks are formed, a tablespoon at a time, gradually add the 340g of caster sugar until all the caster sugar is mixed in (TIP: Place a tiny dollop of meringue between your fingers and rub together, this is to make sure the sugar has dissolved and the meringue feels super smooth and glossy. ALSO, at this point, you should be able to turn the bowl with the meringue in, upside down above your head and the meringue should stay put).
- Once your happy with your meringue consistency, add 3tbsp of cocoa powder into the meringue and with a spatula fold the cocoa powder into the meringue until combined.
- Place the meringue into a large piping bag, cut the end of the piping bag off and pipe the outline of the stencil with meringue and then, generously fill the entire centre of the tree with meringue also (it needs to be a thick layer otherwise the meringue will break).
- Using a palette knife or the back of a spoon, smooth the meringue out, making sure you get right into the corners of the tree.
- Then, with the left over meringue, pipe a second layer of meringue outlining the tree again to give the outline of the tree height (TIP: don’t add anymore meringue to the centre, as that’s where you’ll be putting the cream later on).
- Once the tree is piped, place into the oven and bake for 1 hour.
- When the hour is up, open the oven door slightly and leave the meringue in the oven to cool for an hour to allow it to harden and become crisp.
- Once the meringue has cooled and crisped, take out the oven and carefully remove the meringue from the parchment paper onto your serving plate/board (TIP: you find your meringue is starting to break whilst trying to remove from the parchment paper, don’t risk breaking it all together, using a pair of scissors cut the parchment paper as close to the outline of the tree as possible so it’s no longer visible).
How To Decorate:
- Now it’s time to decorate!
- In a large bowl, using an electric whisk, whisk the 300ml of double cream until it has thickened (TIP: keep a very close eye whilst whisking the cream as it goes from runny to thick very quickly, you don’t want to over whip).
- Using a palette knife, spread the double cream onto the centre of the christmas tree pavlova, making sure you spread the cream into all the corners also.
- Next, drain the syrup from the tinned cherries into a cup and set aside.
- On a chopping board, cut 3/4 of the tinned cherries in half and place them in a zigzag line across the christmas tree (this is to give the illusion of a string of lights).
- Next, either side of the tinned cherry halves, add 20g of dried cranberries and cherries.
- Place one of the whole cherries which is left over on the branches and top of the tree.
- Finally, grate the 20g of milk chocolate over the entire tree and drizzle over a tiny amount of the cherry syrup.
That’s your Black Forest Christmas Tree Pavlova prepared, baked and decorated, ready for you to enjoy!
You can’t tell me that this wouldn’t make the most incredible centre piece on a christmas food table?
I purposely didn’t add any decorations in todays pictures as I think this desert speaks for itself. It certainly makes a statement and is guaranteed to impress. You may even find that it’s the one desert that is spoken highly of for years to come!
I just can’t emphasis enough how beautifully the ingredients in todays pavlova work alongside one another. It’s mouth wateringly good (is that a word? who even knows at this point. I’m pretty good at making words up so I’m still going to use it anyway haha)… need I say more?
Let me know in the comments below if you make this black forest pavlova yourself and if you do, what your thoughts are on it? Are you going to change the shape of your pavlova up this year too?
Sending you all tons of love & hugs as always,