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–+ servings

Pavlova with Dark Cherry Compote

A beautiful, romantic dessert perfect for Valentine’s Day!
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Course: Dessert
Cuisine: Australian/ New Zealand
Keyword: egg whites, entertaining, gluten free
Servings: 6
Calories: 293kcal

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

  1. Assemble the pavlova just before serving to ensure the meringue retains it's crispy exterior.
  2. 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.
  3. 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.

Nutrition

Calories: 293kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 49mg | Potassium: 218mg | Fiber: 1g | Sugar: 36g | Vitamin A: 624IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg
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