Pavlova is a dessert of Australian and New Zealand origin—a crisp, airy meringue shell with a soft, marshmallow-like center, typically topped with whipped cream and fresh fruit. This version, inspired by the cherry orchards around Traverse City, Michigan, swaps the usual berries for tart cherries and a hint of almond, creating a dessert that balances sweet, tangy, and nutty flavors. The contrast between the crackly exterior and the creamy inside makes it a showstopper for any gathering.
Ingredients
- 4 large egg whites, at room temperature (120 g)
- 1 cup (200 g) granulated sugar
- 1 tsp (5 ml) white vinegar or lemon juice
- 1 tbsp (8 g) cornstarch
- 1/2 tsp almond extract
- 1 1/2 cups (360 ml) heavy whipping cream
- 2 tbsp (25 g) powdered sugar
- 1 tsp vanilla extract
- 2 cups (300 g) fresh or frozen tart cherries, pitted and halved
- 2 tbsp (30 ml) cherry liqueur (optional) or 1 tbsp (15 ml) lemon juice
- 1/4 cup (30 g) sliced almonds, toasted
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch (23 cm) circle on it as a guide.
- In a large bowl, beat egg whites with an electric mixer on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is completely dissolved (rub a little between your fingers—it should feel smooth, not gritty).
- Sprinkle vinegar, cornstarch, and almond extract over the meringue. Fold gently with a spatula until just combined.
- Spoon the meringue onto the parchment, spreading it to fill the circle. Create a slight well in the center by pushing the meringue up the sides with a spatula.
- Bake for 1 hour 15 minutes, then turn off the oven and leave the pavlova inside for another 30 minutes to cool slowly. Do not open the oven door during baking or cooling.
- While the pavlova cools, prepare the cherry topping: In a small bowl, toss the cherries with cherry liqueur or lemon juice. Let sit for 15 minutes.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Once the pavlova is completely cool, carefully peel off the parchment and place on a serving plate. Spread the whipped cream over the top, then spoon the cherries and any juices over the cream. Sprinkle with toasted almonds.
- Serve immediately, or refrigerate for up to 2 hours before serving.
Tips
- Egg whites: For best results, separate eggs while cold, then let the whites come to room temperature (about 30 minutes). Even a trace of yolk will prevent proper whipping.
- Humidity: Pavlova is sensitive to humidity. If the weather is damp, the meringue may be chewy rather than crisp. You can still serve it, but the texture will differ.
- Substitutions: If you don’t have almond extract, use 1 tsp vanilla extract. Frozen cherries work well—thaw and drain them first to avoid excess liquid.
- Common mistake: Do not overmix the meringue after adding vinegar and cornstarch—it can deflate. Fold just until streaks disappear.
Serving Suggestions
Serve pavlova as a dessert after a summer barbecue or a holiday dinner. It pairs beautifully with a crisp sparkling wine or a light Pinot Noir. For a Traverse City feel, add a small spoonful of cherry compote on the side. The pavlova is best enjoyed the day it’s made, but leftovers can be stored in the refrigerator for up to 1 day (the meringue will soften).
Variations
- Berry Pavlova: Replace cherries with mixed berries (strawberries, blueberries, raspberries) and use vanilla extract instead of almond.
- Chocolate Pavlova: Fold 2 tbsp (15 g) unsweetened cocoa powder into the meringue before baking. Top with chocolate shavings.
- Lemon Curd Pavlova: Swap the cherry topping for a layer of lemon curd under the whipped cream.
- Mini Pavlovas: Instead of one large circle, spoon the meringue into 8 small nests (about 3 inches/8 cm wide). Reduce baking time to 50 minutes, then cool in the oven for 20 minutes.
Storage and Reheating
Assembled pavlova should be refrigerated within 2 hours of serving and can be kept for up to 1 day, though the meringue will soften. To store unassembled, keep the baked meringue in an airtight container at room temperature for up to 3 days. Do not refrigerate the meringue alone—it will become sticky. Whipped cream and cherry topping can be made a day ahead and refrigerated separately. Reheating is not recommended; the pavlova is meant to be served cold or at room temperature.
Frequently Asked Questions
Why did my pavlova crack? Cracks are normal and part of the charm—the meringue naturally cracks as it cools. To minimize cracking, cool the pavlova slowly in the oven with the door closed.
Can I use a hand mixer instead of a stand mixer? Yes, a hand mixer works fine. Beat the egg whites on medium-high speed until stiff peaks form; it may take a few extra minutes.
What if I don’t have cornstarch? Cornstarch helps stabilize the meringue and create the marshmallow center. If you omit it, the pavlova will be more like a plain meringue—crisp throughout. You can substitute with 1 tsp of arrowroot powder.
Can I make pavlova without cream? Yes, you can top it with Greek yogurt or a dairy-free whipped topping. The texture will be less rich, but still delicious.
How do I know if the meringue is done? The pavlova should be dry to the touch and sound hollow when tapped. The center will still be soft—that’s the marshmallow texture you want.
Can I freeze the meringue? Yes, unassembled meringue can be frozen in an airtight container for up to 1 month. Thaw at room temperature for 1 hour before serving.
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