Classic Cherry Pavlova

Classic Cherry Pavlova

Is there a more festive way to celebrate Christmas than with a beautiful pavlova covered in cherries gracing your table?


  • 6 egg whites
  • 1.5 cups caster sugar
  • 1.5 cups single pouring cream
  • 1 punnet fresh raspberries1.5 tsp white vinegar
  • 1.5 cups red cherries
  • Icing sugar, for dusting

To make

  1. Preheat oven to 150°C. Line a baking tray with non-stick baking paper.  Draw a 20cm circle on the paper.
  2. Place the egg whites in a mixing bowl and beat with an electric mixer on high speed until stiff peaks form.
  3. Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds between each addition. Once all the sugar has been added, whisk for a further 6 minutes or until the mixture is stiff and glossy.
  4. Add the vinegar and whisk for 4 minutes or until glossy and combined.
  5. Use a spatula to spread the meringue mixture over the circle.
  6. Reduce the oven temperature to 120°C and bake for 1 hour 30 minutes or until dry and crisp to the touch.
  7. Turn the oven off and allow the pavlova to cool completely in the oven.
  8. Place the cream in a bowl and whisk until soft peaks form.
  9. Place the pavlova on a cake stand and top with the cream, raspberries and cherries. Dust with icing sugar to serve.
  10. Cut into wedges and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *