Ingredients
- 3 egg whites
- 1 cup caster sugar
- 1 cup full cream
- 1 teaspoon lime
- 1 teaspoon vanilla sugar
- 1 tablespoon icing sugar
- 1 tablespoon cornstarch
- 1 cup cherries
Recipe Steps
Step 1. Gather ingredients3 min Gather all ingredients on a table. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set aside. Draw a round on a baking paper using a pencil and a plate for pavlova. |
Step 2. Divide and beat eggs3 min Divide 3 egg whites from egg yolks. Hide the egg yolks to use in other dishes. Add the egg whites to a mixing bowl and whisk with an electric mixer until stiff peaks form. |
Step 3. Add sugar3 min Gradually add the sugar, one tablespoon at a time, while continuing to whisk the egg whites on high speed. Add vanilla sugar. The mixture should become thick and glossy. |
Step 4. Add cornstarch and lime juice1 min Add cornstarch and whisk them again. Add lime juice and whisk one more time. |
Step 5. Prepare to bake2 min Transfer the mixture onto the prepared baking sheet, forming a large circle like a bird nest in the middle. |
Step 6. Bake1 hour Bake the pavlova in the preheated oven for 1 hour on 250°F (120°C), or until it is crisp on the outside and marshmallowy on the inside. |
Step 7. Rest3-4 hours Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar. |
Step 8. Make Chantilly Cream3 min Add full cold full cream to a mixing bowl, whisk until you see soft peaks. Add 1 tablespoon icing sugar and whisk again. Don't overbeat the full cream, it may curdle. Keep the whipped cream in the fridge until you start decorating the pavlova. |
Step 9. Decorate5 min Once the pavlova has cooled off completely, top it with Chantilly cream and cherries. |
Step 10. ServeYour Cherry Pavlova is ready! Enjoy! |
More About This Recipe
Experience this summer Cherry Pavlova recipe that combines a delicate meringue with chantilly cream and juicy cherries.
My new Pavlova features summer cherries! So refreshing, juicy, and yummy! 😉
Every bite gives you a fantastic summer feel. If you want a classy version of this dessert, try my Strawberry Blackberry Pavlova first.
What are the different types of cherries?
Sweet Cherries: Sweet cherries are usually available from late spring to early summer, with the peak season in June and July in many regions worldwide.
Sour Cherries: Sour cherries are often used for baking and making jams and compotes. They have a shorter season and are available for a few weeks in early June. You can make many delicious recipes with them.
In this Cherry Pavlova recipe, I use mildly sweet cherries, which perfectly balance the sweet meringue. If you want – you can also shave some chocolate on top.
How do you make this cherry pavlova?
The meringue shell is made by beating egg whites until stiff peaks form and gradually adding sugar to create a glossy and stable mixture.
Other ingredients such as vinegar, cornstarch, and vanilla extract are often added to achieve a crisp exterior and a chewy interior.
Pavlova dessert is known for its extraordinary presentation and is often served on special occasions such as baby showers, birthday parties, weddings, or Christmas.
Combining the sweet meringue, creamy Chantilly Cream, and delicious tangy fruits creates a perfect contrast of textures and flavors.
How to choose the right temperature?
To measure the exact oven temperature, you need to have a thermometer built into your oven. Heat the oven to 300°F (150°C), and before baking Pavlova reduces the temperature to 250°F (120°C).
Experience the perfect harmony of sweet, tangy, and refreshing flavors in every bite of this fancy Cherry Pavlova.
How long can I store this recipe leftovers?
I usually keep the baked Pavlova shell in a fridge and serve it the next day.
But, you can also store the pavlova in a cool and dry environment, away from direct sunlight, moisture, and excessive humidity.
Recipe tips & tricks
Overall, it is an easy dessert. The most important ingredients are eggs, sugar, and oven temperature. Let’s take a closer look at them one by one.
It is better to use eggs at room temperature, if you have eggs in the fridge, take them out, and carefully divide egg whites from yolks. Leave the egg whites in a bowl for 10 minutes. And then you can start making pavlova.
Note: You can use egg yolks for making my Hollandaise sauce. Serve it with Eggs Benedict for making breakfast extra special!
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There is no way I will ever taste a dessert better than this. Helena, you are officially my favorite food blogger now! XO
Awww, such a big honor, Jenny – thank you!