Black Forest Pavlova



  • 1x Packet Country Chef Bakery Co. Single Serve Pavlova

Cherry Coulis

  • 1 x Bottle of Cherries
  • 1 x  Orange zest (microplane)
  • ¼ cup Brown sugar
  • ¼ tsp each powdered Cinnamon, Cloves and Ginger

Chocolate Sauce

  • 110g dark chocolate
  • 1/4 cup cream

Chocolate Cream

  • 1 cup 35% fat Cream
  • 85g dark chocolate


  1. To make the Cherry Coulis, place all ingredients in a saucepan and bring to the boil, let it simmer for 5 mins, strain the cherries out and keep simmering until it has reduced down to a syrup consistency.
  2. Melt Chocolate with cream, and then allow to cool
  3. To make chocolate cream, melt the chocolate into the cream and cool in the fridge for 4 hours. Once cold, whip for 3-5 mins until soft peaks form.
  4. Pit the fresh cherries, slice some in half, toss in the cherry syrup.
  5. Drizzle cherry sauce over each of the pavlovas and then drizzle the chocolate. Dollop a spoon of the chocolate cream on top. Nestle the cherry halves and wholes into the cream nest and grate dark chocolate on top to finish