Pavlova Salon Traverse City is a show-stopping dessert that combines a crisp, marshmallowy meringue base with the bright, tart flavor of Northern Michigan cherries. This recipe is inspired by the classic Australian and New Zealand pavlova, but it features a cherry compote that mimics the famous Traverse City cherry pie filling. The contrast between the crunchy exterior, soft interior, whipped cream, and tangy cherries makes it an unforgettable summer dessert.
Ingredients
- 4 large egg whites (120 g), at room temperature
- 1 cup (200 g) granulated sugar
- 1 tbsp (8 g) cornstarch
- 1 tsp (5 ml) white vinegar
- 1/2 tsp (2 g) vanilla extract
- 1 1/2 cups (360 ml) heavy whipping cream
- 2 tbsp (25 g) powdered sugar
- 1/2 tsp (2 g) vanilla extract (for cream)
- 2 cups (300 g) fresh or frozen pitted cherries
- 1/4 cup (50 g) granulated sugar (for compote)
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch (23 cm) circle on the paper as a guide; flip the paper over so the pencil mark is on the bottom.
- In a large, clean metal or glass bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the 1 cup (200 g) sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved (rub a little between your fingers—it should feel smooth, not gritty).
- Sprinkle the cornstarch, vinegar, and 1 tsp vanilla over the meringue. Fold gently with a spatula until just combined.
- Spoon the meringue onto the prepared baking sheet, spreading it into the circle. Create a slight well in the center (like a nest) with the back of a spoon, and make decorative peaks around the edge.
- Bake for 1 hour 15 minutes, then turn off the oven and leave the meringue inside for another 1 hour to cool completely and dry out. Do not open the oven door during this time.
- While the meringue cools, make the cherry compote: In a saucepan over medium heat, combine cherries, 1/4 cup (50 g) sugar, and lemon juice. Cook until the cherries release their juices and the mixture begins to simmer, about 5 minutes.
- Stir the cornstarch slurry into the compote and cook for another 2–3 minutes, until thickened. Remove from heat and let cool completely.
- In a chilled bowl, whip the heavy cream with powdered sugar and 1/2 tsp vanilla until soft peaks form.
- To assemble: Carefully transfer the cooled meringue to a serving plate. Spread the whipped cream over the top, then spoon the cherry compote over the cream, leaving some cream visible at the edges.
- Serve immediately, or refrigerate for up to 2 hours before serving (note: the meringue will start to soften after a few hours).
Tips
- Egg whites at room temperature whip up higher and more stable. Separate the eggs while cold, then let the whites sit out for 30 minutes before beating.
- Humidity is the enemy—pavlova becomes sticky and chewy on humid days. If you live in a humid climate, try baking on a dry day or use a dehumidifier in the kitchen.
- Don’t skip the vinegar and cornstarch—they stabilize the meringue and create that soft, marshmallow center. If you don’t have white vinegar, use apple cider vinegar.
- Cracking is normal—a few cracks on the surface are fine. To minimize cracking, let the meringue cool completely in the oven with the door closed.
Serving Suggestions
Serve this pavlova as a grand finale to a summer barbecue or a special dinner. It pairs beautifully with a glass of dry sparkling wine or a light Riesling. For an extra touch, garnish with fresh mint leaves and a dusting of powdered sugar just before serving. This dessert is best enjoyed the day it’s made, while the meringue is still crisp.
Variations
- Berry Pavlova: Replace the cherry compote with a mix of fresh strawberries, blueberries, and raspberries tossed with a little sugar and lemon juice.
- Chocolate Pavlova: Fold 2 tablespoons (15 g) of unsweetened cocoa powder into the meringue before baking, and top with chocolate shavings.
- Lemon Curd Pavlova: Spread a layer of lemon curd over the cream before adding the fruit for a tangy twist.
- Stone Fruit Pavlova: Use sliced peaches or nectarines instead of cherries, and add a splash of almond extract to the compote.
Storage and Reheating
Assembled pavlova is best eaten within 2–3 hours; after that, the meringue will soften and weep. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day, but expect the texture to be chewy rather than crisp. The meringue shell (unassembled) can be stored in an airtight container at room temperature for up to 3 days. Do not freeze pavlova—it will become soggy when thawed. There is no reheating; serve cold or at room temperature.
Frequently Asked Questions
Why is my meringue sticky or weeping? This usually happens when the meringue is underbaked or the sugar hasn’t fully dissolved. Make sure you beat the egg whites until the sugar is completely dissolved, and bake for the full time, then cool in the oven.
Can I use a stand mixer instead of a hand mixer? Yes, a stand mixer with the whisk attachment works perfectly. Just make sure the bowl is completely clean and dry—any grease will prevent the egg whites from whipping.
Can I make the meringue ahead of time? Yes, you can bake the meringue shell up to 3 days in advance and store it in an airtight container at room temperature. Assemble the pavlova no more than 2 hours before serving.
What if I don’t have fresh cherries? Frozen cherries work just as well—thaw them first and drain any excess liquid before making the compote. You can also use cherry pie filling in a pinch, but it will be sweeter.
Why did my meringue crack badly? Some cracking is normal, but large cracks can happen if the oven is too hot or the meringue cools too quickly. Always bake at a low temperature and cool in the oven with the door closed.
Can I use a sugar substitute? Sugar is essential for the structure of the meringue; substitutes like stevia or erythritol will not produce the same crisp exterior and marshmallow center. It’s best to stick with granulated sugar.
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