Pavlova Traverse City is a stunning dessert that combines the classic Australian and New Zealand pavlova—a crisp meringue shell with a soft, marshmallow-like center—with the tart, juicy cherries that northern Michigan is famous for. The result is a dessert that balances sweet and tangy, airy and creamy, with a beautiful presentation that feels special for any occasion. This recipe works because the meringue is baked low and slow to achieve that perfect contrast of textures, then topped with lightly sweetened cream and a glossy cherry compote that cuts through the richness.
Ingredients
- 4 large egg whites, at room temperature (about 120 g)
- 1 cup (200 g) superfine sugar (or regular granulated sugar, pulsed in a food processor)
- 1 teaspoon (5 ml) white vinegar
- 1 tablespoon (8 g) cornstarch
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (240 ml) heavy cream
- 1 tablespoon (15 g) powdered sugar
- 2 cups (300 g) fresh or frozen pitted cherries
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) vanilla extract (for the compote)
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch (20 cm) circle on the paper as a guide.
- In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the superfine sugar, about 1 tablespoon at a time, beating well after each addition. Continue beating on high speed until the meringue is glossy and holds stiff peaks—this should take about 5–7 minutes.
- In a small bowl, mix the vinegar and cornstarch together to form a slurry. Add the vanilla extract and the slurry to the meringue, then beat on low speed just until combined.
- Spoon the meringue onto the prepared baking sheet, spreading it within the drawn circle. Make a slight well in the center (like a shallow bowl) so the meringue is higher on the edges.
- Bake the meringue for 1 hour 30 minutes. Do not open the oven door during baking. After baking, turn off the oven and leave the meringue inside to cool completely for at least 1 hour—this prevents cracking.
- While the meringue cools, make the cherry compote: In a small saucepan, combine the cherries, 1/4 cup (50 g) sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture thickens slightly, about 8–10 minutes. Stir in the vanilla extract and let cool to room temperature.
- In a chilled bowl, whip the heavy cream with the powdered sugar until soft peaks form. Do not overbeat.
- Once the meringue is completely cool, carefully peel off the parchment paper and place it on a serving plate. Spread the whipped cream over the top, then spoon the cherry compote over the cream.
- Serve immediately, or refrigerate for up to 2 hours before serving.
Tips
- Egg whites: Make sure the bowl and beaters are completely clean and free of any grease—even a speck of yolk can prevent the whites from whipping properly. Room-temperature egg whites whip faster and more voluminously.
- Superfine sugar: If you don’t have superfine sugar, pulse regular granulated sugar in a food processor for about 30 seconds. This helps it dissolve more easily into the meringue, preventing a gritty texture.
- Humidity: Meringues are sensitive to humidity. On a rainy or humid day, the pavlova may become sticky or weep. If that happens, don’t worry—it will still taste delicious, but it won’t have the crisp exterior.
- Cherry substitution: If fresh cherries aren’t in season, use frozen cherries (thawed and drained) or even canned cherry pie filling for a quicker version. The compote will be slightly less tart, but still wonderful.
Serving Suggestions
Serve the pavlova as a grand finale to a summer dinner party or a festive holiday meal. It pairs beautifully with a glass of sparkling wine or a light dessert wine. For an extra touch, garnish with fresh mint leaves or a dusting of powdered sugar. The pavlova is best enjoyed within a few hours of assembling, as the meringue will start to soften from the cream and fruit.
Variations
- Berry Pavlova: Swap the cherries for a mix of fresh strawberries, blueberries, and raspberries. Toss them with a little sugar and lemon juice instead of cooking them into a compote.
- Chocolate Pavlova: Add 2 tablespoons (15 g) of unsweetened cocoa powder to the meringue mixture along with the cornstarch. Top with whipped cream and fresh raspberries or a drizzle of chocolate sauce.
- Lemon Curd Pavlova: Spread a layer of lemon curd over the meringue before adding the whipped cream. Top with fresh berries or cherries for a bright, tangy flavor.
- Individual Pavlovas: Instead of one large pavlova, shape the meringue into 8 small nests on the baking sheet. Reduce baking time to about 1 hour, and assemble each with cream and fruit.
Storage and Reheating
An assembled pavlova is best eaten the same day, but you can store leftovers in the refrigerator for up to 1 day—expect the meringue to soften. To store an unassembled meringue shell, keep it in an airtight container at room temperature for up to 3 days. Do not refrigerate the meringue shell alone, as it will become soggy. The cherry compote can be made ahead and refrigerated in a sealed container for up to 5 days. The whipped cream should be made fresh, but you can whip it a few hours ahead and refrigerate it in a fine-mesh strainer set over a bowl to drain excess liquid.
Frequently Asked Questions
Why did my pavlova crack? Cracking is common and often caused by a sudden change in temperature. To minimize cracking, let the meringue cool gradually in the oven with the door closed. Also, avoid opening the oven during baking.
Can I make pavlova without cornstarch? Cornstarch helps stabilize the meringue and creates that soft, marshmallow-like interior. If you omit it, the pavlova may be more prone to weeping or collapsing. If you must substitute, use potato starch or arrowroot powder in the same amount.
Why is my meringue weeping or sticky? Weeping occurs when sugar isn’t fully dissolved or when the meringue is underbaked. Make sure you beat the sugar in gradually and beat until the mixture is glossy and holds stiff peaks. Also, bake the meringue long enough and cool it completely in the oven.
Can I use liquid egg whites from a carton? Yes, but they may not whip as well as fresh egg whites. If using carton egg whites, check that they contain no additives that could affect whipping. You may need to beat them longer to reach stiff peaks.
How do I know when the meringue is done? The meringue should be dry and crisp on the outside, and it should easily lift off the parchment paper. If it feels sticky, it needs more time. The interior will still be soft, which is normal.
Can I freeze pavlova? Yes, you can freeze the baked meringue shell (without toppings) for up to 1 month. Wrap it tightly in plastic wrap and then foil. Thaw at room temperature, unwrapped, for about 1 hour before assembling. Do not freeze the assembled pavlova, as the cream and fruit will become watery.
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