Cherry Pavlova

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For the meringue:

  • 4 egg whites
  • 250g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 1 tsp vanilla extract or cherry extract flavour


  • 3 cups of fresh cherry
  • 2 tbsps caster sugar
  • 3 tbsps confectioners sugar
  • 350ml double cream


  1. Preheat oven at 180C with convection oven.
  2. Meringue: whisk the egg whites in a medium high speed just the peaks form. Add in the caster sugar a tbsp at a time.
  3. Add in white wine vinegar, cornflour and vanilla extract. Turn the mix in high speed.
  4. Spread the meringue on the baking tray and bake for 1 hour at 180C. Leave the meringue in the oven to cool for 30 mins.
  5. Topping: Put 2 cups cherry in a saucepan and 2 tbsp of sugar until the cherry is soft and juice comes out. Let it cool.
  6. Whisk double cream and confectioners sugar until peaks form.
  7. Put the meringue on a plate or a cake tray top with double cream mixture, put fresh cherries and drizzle with cherry sauce. Serve!



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