Cherry Pavlova

by Marika Roseberg
0 comment
AuthorMarika RosebergDifficultyIntermediate

Yields8 Servings
Prep Time20 minsCook Time1 hr 30 minsTotal Time5 hrs 50 mins
Meringue
 75 g egg whites
 130 g caster sugar
Topping
 100 g caster sugar
 60 ml water
 1 tbsp cornstarch
 30 ml lemon juice
 300 g cherries (pitted)
 200 ml whipping cream
 50 g icing sugar
 ½ tsp vanilla bean paste
1

Pre-heat oven to 180°C. Line a small baking tray with parchment paper, pour in the sugar and heat in the oven for 7 Minutes.

2

Meanwhile, in a clean, dry bowl whisk egg whites on low speed until foamy, then increase speed to medium/high and whisk until stiff peaks.

3

Remove sugar from the oven and reduce the oven temperature to 90°C.

4

Gradually add heated sugar into the egg whites. One tablespoon at a time, making sure to whisk the meringue back to stiff peaks before adding the next one.

5

Spoon the meringue on a lined baking sheet in the shape of a large nest. Bake for 90 Minutes, then switch off the oven and leave the meringue to cool in the oven overnight.

6

Prepare the cherry filling. In a medium saucepan add caster sugar, cornstarch, water, lemon juice and whisk until combined. Stir in half of the pitted cherries, bring it to boil and simmer for around 4-5 Minutes until mixture is thickened. Stir in the remaining cherries, remove from heat and let it cool.

7

Whisk whipping cream with vanilla and icing sugar until stiff peaks.

8

Assemble pavlova by filling it with whipped cream and generously topping with cherry mixture.

Ingredients

Meringue
 75 g egg whites
 130 g caster sugar
Topping
 100 g caster sugar
 60 ml water
 1 tbsp cornstarch
 30 ml lemon juice
 300 g cherries (pitted)
 200 ml whipping cream
 50 g icing sugar
 ½ tsp vanilla bean paste

Directions

1

Pre-heat oven to 180°C. Line a small baking tray with parchment paper, pour in the sugar and heat in the oven for 7 Minutes.

2

Meanwhile, in a clean, dry bowl whisk egg whites on low speed until foamy, then increase speed to medium/high and whisk until stiff peaks.

3

Remove sugar from the oven and reduce the oven temperature to 90°C.

4

Gradually add heated sugar into the egg whites. One tablespoon at a time, making sure to whisk the meringue back to stiff peaks before adding the next one.

5

Spoon the meringue on a lined baking sheet in the shape of a large nest. Bake for 90 Minutes, then switch off the oven and leave the meringue to cool in the oven overnight.

6

Prepare the cherry filling. In a medium saucepan add caster sugar, cornstarch, water, lemon juice and whisk until combined. Stir in half of the pitted cherries, bring it to boil and simmer for around 4-5 Minutes until mixture is thickened. Stir in the remaining cherries, remove from heat and let it cool.

7

Whisk whipping cream with vanilla and icing sugar until stiff peaks.

8

Assemble pavlova by filling it with whipped cream and generously topping with cherry mixture.

Cherry Pavlova

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