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Home » Dairy Free Recipes » Dairy Free Black Forest Pavlova

Dairy Free Black Forest Pavlova

Puddings and Desserts, Recipes

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Black Forest Gateau Pavlova - how to make

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STOP! Before you hit ‘Jump to Recipe’ check ‘Skip to the Good Bit‘ below. I may answer a query you have about this recipe.

This Dairy Free Black Forest Pavlova began it’s life as a Breton Gateau. Let me rewind and unpick that statement for you!

I made my Gluten Free Breton Gateau with Apricot Filling after years of wanting to make such a bake, but never knowing what to do with the remaining egg whites, I’d put it off. You can see where I’m going with this now can’t you.

I did some research and found a pavlova using 6, that’s SIX egg whites because I needed the egg yolks for the gateau. That’s when I came across Nigella’s Chocolate Pavlova recipe and knew I could adapt it, with a few Rebecca-style tweaks, to be dairy free as well as naturally gluten free.

And so dear reader, my Dairy Free Black Forest Pavlova recipe was born.

Black Forest Gateau Pavlova - Dairy Free Black Forest Pavlova

How can I make a dairy free pavlova?

To make the pavlova part of this recipe dairy free is simple. It is already dairy free and, as mentioned above, naturally gluten free as it has neither dairy or gluten containing ingredents.

If you’re sitting there thinking that eggs are dairy, go to the back of the class and turn round to face the wall until I say so! While you are there check out this post by Kat from Loopy Whisk Are Eggs Dairy?

The dairy elements of this Black Forest Pavlova are the chocolate cream layer and the final whipped cream layer. These can easily be achieved by using a plant-based cream. I used Heavenly sweetened on this occasion but for more information on what are the best dairy free creams to use check out the next section below.

Black Forest Gateau Pavlova - Dairy Free Black Forest Pavlova

What are the best vegan creams to use in this recipe?

Dairy Free / Vegan Creams

I get asked ‘what is the best dairy free cream to use’ a lot, so I’ve added some advice here.

Baked recipes
If using cream alternatives in baked recipes the type of cream matters less but care needs to be taken when cooking it as dairy free cream can still split like dairy cream. Therefore you are free to use any of the following brands; Elmlea (single or double), Alpro (single), Food Heaven – Heavenly (Sweetened or Unsweetened), Coconut Cream (any % or coconut extract)

No Bake recipes
Usually in a no bake recipe the cream you add is part of the building block to add structure. For example whipped cream in a Victoria Sponge Gateau. For this reason you need to use a dairy free cream that has the highest fat content so a double cream (Elmlea produce double plant cream) or a Coconut Cream that has 60+ of coconut extract. However, Heavenly also behaves well when whipped.

Ice Creams
I have made my ice creams with all the dairy free creams mentioned above, single, double, high fat, low fat and all work because I always add a little dairy free butter to stabilise the structure so you can use all types of plant/soya/coconut dairy free creams.

How do you make a soft Pavlova?

The trick to making a pavlova that’s soft with a marshmallow style centre is to use vinegar. Why does vinegar make a difference? I’m not 100% sure, and much Googling didn’t really answer the question sufficiently, except reinforce the fact that without it you have a firmer meringue. With vinegar you have pillow soft centres. I’ve purposely not said chewy pavlova because you’re not looking to create a chewiness, marshmallow much better describes the perfect results.

You’ll also find many pavlova recipes call for cream of tartar or cornflour (cornstarch) but in the case of this recipe it’s not necessary. The responsibility of the cream of tartar or cornflour is to stabilise the meringue and prevent it seeping. As this pavlova has melted dark chocolate in it the fat helps to bind.

Normally you’d see a white wine vinegar being added to a pavlova but in this case Nigella used balsamic. I think the flavour perfectly matches the deep rich flavour of the chocolate enhancing it further.

Black Forest Gateau Pavlova Base - how to make

Is Balsamic Vinegar Gluten Free?

Balsamic vinegar is naturally gluten free due to the fact it’s made from fermented grapes. It’s essentially a reduction of grape juice into a syrup that’s then fermented and aged not unlike a fine wine.

The topic of vinegars as a whole can be a confusing one and Coeliac UK have changed their take on listing vinegars in their guide that don’t actually test to be gluten free. Barley Malt Vinegar is technically gluten free due to the processes it goes through but CUK have understandably said that the only way to be sure, is for producers to test for ppm (parts per million), and without this seal of approval these vinegars no longer appear in the annual Food & Drink Guide. For more info check out their article here Barley malt vinegar and barley malt extract – suitable for a gluten free diet?

But back to the topic in hand, BALSAMIC VINEGAR is safe for Coeliac diets.

Black Forest Gateau Pavlova - Dairy Free Black Forest Pavlova naturally gluten free too

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Can I use fresh cherries in this black forest pavlova recipe?

I’ll be honest, I’d not recommend it. Here’s why; to achieve the Black Forest flavours you really need a rich cherry pie filling with lots of delicious sauce. You also need that pow of colour and with fresh cherries, once you’ve stewed them they lose their colour.

Another issue to consider, is that cherries are seasonal and rather expensive whilst a tin or can of cherry pie filling is about £1 and can be found in store all year round.

Of course you could still use a few fresh cherries to decorate, it’s up to you, just remember to de-stone them first or else you’ll be paying people’s dentist bills.

Black Forest Gateau Pavlova - Dairy Free Black Forest Pavlova naturally gluten free too

What other flavour fruits can I use on my pavlova?

Moving away from cherries would take away the Black Forest element but there’s nothing to stop you from using other tinned fruits, how about strawberries or rhubarb or even mandarin segments for a chocolate orange flavour sensation.

Please do experiment and have fun swapping out fruits for one another. I’d love to see what you come up with so remember to come back and let me know and tag me in any posts you share on social media.

Can I add alcohol to this Black Forest Dessert?

If you would like to take this Black Forest Pavlova dessert to the next level then you could add some cherry liqueur (liquor) to the chocolate cream layer.

I recommend adding it to that layer because the chocolate cream will take a slug or two of Kirsh or Cherry Brandy and keep its structure, whilst adding it to other elements of the dessert may make them too wet to work with. It also means you get a delicious alcoholic punch to the centre of the dessert which will seep into the soft rich chocolate meringue.

Black Forest Gateau Pavlova - Dairy Free Black Forest Pavlova naturally gluten free too

What can I make with leftover egg yolks?

I kind of gave the game away here in the first 20 seconds of reading this recipe post. My Gluten Free Breton Gateau with Apricot Filling is the obvious option given the fact that you have the exact amount of egg yolks required for the recipe. It’s worth pointing out that this recipe is not dairy free, but I do give advice on how to make it dairy free. Obviously it’s gluten free!

Other options would be any of my bread pudding recipes whereby you could add just the yolks to the custard. The pudding will still work, you will just get a richer more golden coloured end bake.

Traditional Gluten Free Bread Pudding

Traditional Gluten Free Bread and Butter Pudding

Easy Gluten Free Chocolate Orange Bread and Butter Pudding

Gluten Free Breton Gateau Recipe by Glutarama

How do I keep this Chocolate Pavlova until ready to serve?

The dessert can be eaten immediately, however, if preparing for an occasion in advance this will keep in the fridge for 1-2 days. The chocolate meringue may bleed a little. This is where the sugars liquify and you end up with a gooey sweet syrup. In the case of this pavlova seepage is minimal and frankly any sweet goo you do get is delicious anyway!

Other Dairy Free Desserts you will want to try

Blackberry and Gin Ice Cream, dairy free and vegan
Blackberry & Gin Ice Cream
Gluten free and Dairy free Gooseberry Fool Crumble
Gooseberry Fool Crumble (GF, DF, Ve)
Chocolate Orange Ganache Tart - Gluten Free, Dairy Free and Vegan
No Bake Chocolate Orange Tart (GF, DF, Ve)

Dairy Free Black Forest Pavlova Recipe

If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.

Black Forest Gateau Pavlova - Dairy Free Black Forest Pavlova naturally gluten free too

Dairy Free Black Forest Gateau Pavlova

Glutarama
This Black Forest Gateau Pavlova is dairy free and naturally gluten free too, using a rich chocolate pavlova base, topped with chocolate cream, then black cherries and whipped cream your are sure to impress any family or guests.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Cooling time 30 minutes mins
Total Time 2 hours hrs
Course Dessert, Treat
Cuisine Dairy Free
Servings 12 servings
Calories 346 kcal

Equipment

  • slide off baking tray
  • silicone baking mat
  • silicone spatula
  • electric whisk

Ingredients
 
 

For the chocolate pavlova

  • 6 egg white(s)
  • 300 g caster sugar
  • 3 tbsp cocoa powder
  • 1 tsp balsamic vinegar
  • 50 g dark chocolate check for may contain milk

For the chocolate cream layer

  • 150 ml cream dairy free
  • 100 g dark chocolate chopped and melted
  • 2 tbsp cherry brandy or liqueur (optional)

For the whipped cream layer

  • 150 ml cream dairy free
  • 3 tbsp icing/confectioners sugar confectioners sugar

To decorate

  • 410 g red cherry pie filling I use Princes tinned pie fillings
  • 50 g dark chocolate grated

Instructions
 

To make the chocolate pavlova

  • Preheat the oven to 180°C | 160°C fan | Gas 4 | 350ºF
  • In a large bowl using an electric whisk (or a mixer) whip the egg whites until stiff.
  • Next add the caster sugar one large spoonful at a time whilst whisking until all the sugar has been added. You'll notice the egg whites become glossy.
  • Now sieve over the cocoa powder, add the spoon of vinegar and whisk one last time.
  • Finally add the finely chopped dark chocolate and using a silicone spatula gently fold the chocolate pieces in until fully incorported into the meringue.
  • Ideally, using a silicone baking mat on a large sturdy baking sheet, start to scoop the chocolate meringue out of the bowl into the centre of the tray.
  • Use the silicone spatula to smooth the meringue to the edges of the baking sheet into a large round pavlova shape. Don't worry about creating the perfect round meringue here, its going to be big, fat and delicious!
  • Pop into the oven and immediately turn the temperature down to 150°C | 130°C fan | Gas 2 | 300ºF. Cook for 1 hour 15 minutes.
  • Once cooked, turn the oven off and wedge the door open (I use my oven gloves to do this). Now you just wait for the oven to cool completely with the chocolate pavlova inside.

To make the chocolate cream

  • Melt the dark chocolate (I use a microwave on short bursts so I don't burn the chocolate. you could use the bowl over water method).
  • In a clean bowl whip the dairy free cream until thick and then pour in the melted chocolate and cherry liqueur (if using). Now whip again until combined.
  • Dollop the chocolate cream onto the cooled pavlova and gently smooth to the edges with a silicone spatula

Cherry pie layer

  • This bit is easy. Simply spoon the cherry pie filling over the chocolate cream and tease to the edges. Leave some pif illing over to decorate the top of the Black Forest Gateau Pavlova.

Whipped cream later

  • In a clean bowl (lots of bowls or keep cleaning the same one!) whip the dairy free cream and icing sugar until thick. Spoon the whipped cream over the pavlova and tease to the edges but don't feel you have to hide all the previous layers, its looks lovely if you can see them poking through.

To decorate

  • Finally, drizzle the remaining cherry pie filling over the pavlova and top with grated dark chocolate.
  • Serve immediately or pop into the fridge to chill.

Nutrition

Nutrition Facts
Dairy Free Black Forest Gateau Pavlova
Amount per Serving
Calories
346
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
10
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
29
mg
10
%
Sodium
 
42
mg
2
%
Potassium
 
223
mg
6
%
Carbohydrates
 
47
g
16
%
Fiber
 
2
g
8
%
Sugar
 
33
g
37
%
Protein
 
4
g
8
%
Vitamin A
 
444
IU
9
%
Vitamin C
 
1
mg
1
%
Calcium
 
35
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cherry, Chocolate, Dairy Free, Gluten Free, Meringue, Pavlova
Have you tried this recipe?Let me know how it was & I will be super grateful. Take a picture & tag me @glutarama on your social media posts – I love seeing your photos more than you will ever know x
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*disclaimer: I use affiliate codes on my website, the vast majority are to Amazon. If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you.

For full transparency, in 2020 I made my first £25, and in 2022 I reached my next £25 (Amazon don’t transfer the money until you reach £25). Recently I got paid a whopping £27.10 for 2023.

So to date I have made £78.58 since I first started the scheme in 2017. It won’t pay the bills, that’s for sure but it does help to pay for ingredients or little treats to cheer me up!

28/04/2022 · Leave a Comment

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Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary requirements. With over 15 years experience of cooking gluten free from scratch. Please note: whilst we are not a vegan family, many of my bakes are vegan or have a vegan alternative as I cannot tolerate dairy or eggs. Welcome to my site you lovely person, now learn how to make anything gluten free with me!

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