Cherry Pavlova

Serves 2 or double for 4


  • 6 egg whites
  • 300g caster sugar
  • 1tbsp cornflour
  • 2tsp wine vinegar
  • 284ml double cream
  • 2tbsp icing sugar
  • 1tbsp cherry kirsch mixed with 1tbsp cherry jam (optional)
  • 200gm fresh cherries stoned


  1. Heat oven to 140C/fan 120C/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour and vinegar with a large metal spoon, just until incorporated.
  2. Line a baking sheet with baking paper. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
  3. When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form fold in the kirsch/jam and swirl to make a ripple effect. Spoon over the meringue, top with fresh cherries to finish.

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