A Valentine’s Day Pavlova
Pavlova With Dark Cherry Compote
Pavlova is a beautiful, romantic dessert, perfect for Valentine’s Day! Light and delicious it is surprisingly easy to make.
Pavlova is a gluten free dessert, that can easily be made dairy free by substituting a non-dairy whipped cream for the heavy cream.
For a Valentine’s version I baked my meringue base in a heart shape, but it’s lovely baked in a circle using a template or just freeform. You can make one large pavlova to share, or little individual ones.
Not just for Valentine’s day though, it’s a wonderful dessert for any special occasion. Its elegant presentation is sure to impress your friends and family.
Pavlova is especially nice made in the summertime when you can take advantage of the abundance of fresh, local fruit that is in season. Strawberries and whipped cream are a classic topping for a Pavlova, but any fresh fruit can be used.
The Meringue Base
A pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. A pavlova meringue is not the same as a classic French meringue. Both are made with egg whites in a similar way. However, a pavlova is crispy on the outside, fluffy, soft, and marshmallow-like on the inside, while a French meringue is crispy and dry throughout.
The meringue base for your pavlova can be made 1-2 days ahead of time and stored in an airtight container until just before you are ready to assemble with your chosen toppings.
Don’t worry if your meringue cracks, or breaks. The whipped cream and compote topping will cover up any imperfections and no one will be the wiser!
The Sweet Dark Cherry Compote
For my Valentine’s day pavlova, I’ve made a quick and easy compote with sweet dark cherries.
I’ve used frozen cherries for the compote, but it can be made with fresh cherries as well. Fresh is definitely the way to go if cherries are in season!
The compote can be made ahead of time and stored refrigerated for up-to two weeks. It can also be frozen for up-to 3 months.
The compote also makes a delicious topping for pancakes, French toast, ice-cream, or cheesecake.
Assembling the Pavlova
The whipped cream and compote should be added just before you are ready to serve, this ensures the meringue base keeps its crispy exterior. If assembled to far ahead the meringue will become mushy on the outside.
To assemble your pavlova, top the meringue base with a layer of whipped cream then spoon the cherry compote over top. The compote should be at room temperature, or slightly chilled. For a little something extra, decorate with some chocolate shavings or curls.
Ingredients
Meringue Base
- 4 large egg whites at room temperature
- ½ tsp 2 mL cream of tartar
- ¾ cup 175 mL sugar
- 1 tsp 5 mL cornstarch sifted
- 1 tsp 5 mL white vinegar
Sweet Dark Cherry Compote
- 2 cups frozen sweet dark cherries or washed and pitted fresh cherries
- 2 tbsp orange juice
- 1 tbsp sugar
Whipped Cream
- 1 cup 35% cream or non-dairy whipping cream
- 1 tbsp sugar
Instructions
Meringue Base
- Preheat the oven to 250°F (120°C).
- First make a template for the meringue, measure out the amount of parchment paper needed to line your baking sheet. Using about an 8-inch plate, trace a circle with a marker. Line your baking sheet with the parchment paper, ink side down (so the ink won't transfer to the meringue as it bakes).Note: For smaller, individual meringues trace four 4-inch (10-cm), or six 3-inch (7½cm) circles as above.Meringues can also be done freeform if you prefer.
- Whip the egg whites and cream of tartar until they are foamy. Slowly add in the sugar while whipping, continue whipping on high speed until the whites hold a stiff peak when the beaters are lifted (the whites will be thick and glossy). Gently fold in the sifted cornstarch and vinegar by hand. Spoon the whites onto the parchment paper and spread it to fit the circle, or circles if making small meringues. Bake until the meringue exterior is dry, and meringue lifts easily from parchment paper, 75 to 90 minutes for an 8-inch meringue, 25 to 40 minutes for small meringues. If meringue starts to show signs of colouring, reduce oven temperature slightly. Let cool on the tray before moving.
Cherry Compote
- Add cherries, sugar and orange juice in a medium sauce pan and cook over medium heat for 5 to 6 minutes until cherries are wilted and soft.Using a slotted spoon transfer the cherries to a bowl. Continue to cook the liquid until reduced by half and thickened, about 2 – 3 more minutes.Remove from the heat and add the cherries back to the liquid, stir to combine. Let cool.
Whipped cream
- In a medium sized bowl, whip the cream to medium peaks then beat in the sugar. Chill until you are ready to assemble the pavlova.
Assemble the Pavlova
- Just before serving, place the meringue base on a dessert plate. Top the meringue with the whipped cream, then spoon the cherry compote over top. For a little something extra, decorate with some chocolate shavings or curls.Serve immediately.
Notes
- Assemble the pavlova just before serving to ensure the meringue retains it’s crispy exterior.
- The meringue base can be made 1-2 days ahead of time and stored in an airtight container until just before you are ready to assemble with your chosen toppings.
- The cherry compote can be made ahead of time and stored refrigerated for up-to two weeks. It can also be frozen for up-to 3 months.