Pavlova is a dessert with a crisp, marshmallow-soft meringue base, typically topped with whipped cream and fresh fruit. This version celebrates Traverse City, Michigan, by using the region’s famous tart cherries, which balance the sweetness of the meringue perfectly. It’s a stunning, make-ahead dessert that’s easier than it looks and always impresses.
Ingredients
- 4 large egg whites, at room temperature (about 120 g / ½ cup)
- 1 cup (200 g) superfine sugar (see Tips for making your own)
- 1 tsp (5 ml) white vinegar or lemon juice
- 1 tbsp (8 g) cornstarch
- 1 tsp (5 ml) vanilla extract
- 1 cup (240 ml) heavy whipping cream, cold
- 2 tbsp (30 g) powdered sugar
- 2 cups (300 g) fresh or frozen tart cherries (if frozen, thaw and drain well)
- 2 tbsp (30 g) granulated sugar (for the cherries)
- 1 tbsp (15 ml) lemon juice (for the cherries)
- Optional: fresh mint leaves for garnish
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 it (trace around a cake pan or plate). Turn the paper over so the pencil mark is on the bottom.
- In a large, clean mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. This takes about 2 minutes.
- With the mixer running, add the superfine sugar one tablespoon at a time, beating well after each addition. Continue beating on high speed until the meringue is glossy and holds stiff, firm peaks when you lift the beater. This usually takes 5–7 minutes. The mixture should feel smooth, not grainy when rubbed between your fingers.
- Sprinkle the vinegar (or lemon juice), cornstarch, and vanilla over the meringue. Fold them in gently with a spatula, using a cutting motion to avoid deflating the meringue.
- Spoon the meringue onto the prepared circle, shaping it into a disk with slightly raised edges (like a shallow bowl). The center should be slightly lower than the sides.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, until the outside is dry and pale cream-colored. Turn off the oven and leave the meringue inside with the door closed for at least 1 hour to cool completely. This prevents cracking.
- While the meringue cools, make the cherry topping: In a small saucepan, combine the cherries, 2 tbsp sugar, and 1 tbsp lemon juice. Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture thickens slightly, about 5–7 minutes. Remove from heat and let cool completely.
- When ready to serve, whip the cold cream with the powdered sugar until soft peaks form. Do not overbeat.
- Carefully transfer the cooled meringue to a serving plate. Spread the whipped cream over the top, then spoon the cooled cherry mixture over the cream. Garnish with mint if desired. Serve immediately.
Tips
- Make your own superfine sugar: If you don’t have superfine sugar, pulse regular granulated sugar in a food processor for about 30 seconds until it’s finely ground. This dissolves more easily into the egg whites.
- Egg whites at room temperature: Separate the eggs while cold, then let the whites sit in a bowl for 20–30 minutes before beating. They’ll whip up higher and more stable.
- Humidity is the enemy: Meringue absorbs moisture and becomes sticky. Make the pavlova on a dry day, and store the baked shell in an airtight container if you’re not serving it the same day.
- Don’t overmix the cream: Whip just to soft peaks; if you go too far, the cream will become grainy and separate.
Serving Suggestions
Serve the pavlova as a show-stopping dessert at a summer dinner party or a special occasion. It’s especially lovely after a barbecue or grilled fish dinner. The tart cherries cut through the sweetness, making it a refreshing end to a meal. Pair it with a glass of dry sparkling wine or a light, fruity white wine like a Riesling from the Traverse City region.
Variations
- Other fruit: Use any fresh berries (strawberries, raspberries, blueberries) or sliced peaches, mango, or kiwi instead of cherries. If using very juicy fruit, let it drain well before placing on the cream.
- Chocolate pavlova: Fold 2 tablespoons (15 g) of unsweetened cocoa powder into the meringue along with the cornstarch.
- Lemon curd layer: Spread a thin layer of lemon curd over the whipped cream before adding the fruit for extra tang.
- Individual pavlovas: Instead of one large disk, pipe or spoon the meringue into 8 small nests. Bake for 45–55 minutes, then cool in the oven.
Storage and Reheating
Unfilled meringue shell: Once completely cool, store in an airtight container at room temperature for up to 3 days. Do not refrigerate, as moisture will soften it.
Assembled pavlova: Once topped with cream and fruit, it’s best served within 2 hours. After that, the meringue will start to soften and weep. You can refrigerate leftovers for up to 1 day, but the texture will suffer.
Reheating: Pavlova is not meant to be reheated. It’s served cold or at room temperature. If the meringue has become slightly soft, you can crisp it in a 200°F (95°C) oven for 10–15 minutes, but this is not ideal.
Frequently Asked Questions
Why did my pavlova crack? Cracking is common and often caused by a sudden temperature change. Always cool the meringue in the oven with the door closed. Also, make sure you beat the egg whites to stiff peaks—if they’re underbeaten, the structure is weak.
Can I use frozen cherries? Yes, but thaw them completely and drain them well before cooking. You may need to cook them a few minutes longer to reduce the extra liquid.
Can I make pavlova in advance? Yes! Bake the meringue shell up to 3 days ahead and store it in an airtight container at room temperature. Assemble the pavlova no more than 2 hours before serving.
Why is my meringue sticky or weeping? This usually happens on humid days or if the meringue wasn’t baked long enough. Make sure the outside is dry and crisp before turning off the oven. Also, don’t refrigerate the assembled dessert.
Can I use a sugar substitute? Traditional pavlova relies on sugar for structure, so substitutes like stevia or erythritol won’t work well. You can try a meringue-specific recipe using a sugar substitute, but the texture will be different.
What if I don’t have superfine sugar? Regular granulated sugar can be used, but it may take longer to dissolve. Beat the meringue for a few extra minutes, and test by rubbing a little between your fingers—it should feel smooth, not gritty.
Related
- Sinigang With Tomato Sauce: A Tangy Pork Soup
- Pick Four Evening Snacks for an Easy Savory Spread
- The Healthiest Protein Drink: A Simple Blender Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).