Have you ever heard of pavlova? If not, you’ve been missing out! This heavenly cake is a combination of crispy meringue and sweet, juicy cherries. Trust that this pavlova with cherries is a taste sensation that will leave you wanting more.
Recipe for Crispy Pavlova with Sweet Cherries
Pavlova is a light and airy cake made of meringue, whipped cream, and fruit. It’s a gorgeous concotion that has won so many fans in fact, that it is considered a national dish in Australia and New Zealand. So much so, that the countries actually fight over who makes it better! But this much is certain: the cake was named after the Russian ballerina Anna Pavlova, who performed in both countries in the 1920s, and it is simply irresistible.
While we watch from the sidelines, we’ll let you know what in this dish inspires so much devotion! What makes this cake special is the meringue, which is crispy on the outside but stays wonderfully soft on the inside. After baking, the cake is filled and decorated with whipped cream and fruit.
The crispy meringue melts in your mouth and blends sweet cherries in a way that is truly incomparable. The cherries themselves give this cake a refreshing and fruity note that perfectly matches the sweetness of the meringue shell. And the best part? Pavlova is incredibly easy to make and an absolute delight. Definitely not miss out on this airy meringue cake.
If you’re looking for more delicious treats, then we have your back and your plate. Our two-ingredient marzipan cake, chocolate pudding sheet cake, and cherry sour cream sheet cake.
Pavlova with Cherries
Ingredients
For the cherry sauce:
- ¾ cup cherry juice (from the jar)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1-2 tbsp cornstarch
- 1 cup pitted cherries
For the cream filling:
- ½ cup mascarpone
- ¼ cup powdered sugar
- ¾ cup heavy cream, whipped
For the meringue:
- 4 egg whites
- ¾ cup sugar
- 1 tsp baking powder
- ½ tsp salt
Instructions
- Preheat the oven to 350°F.
- Start by taking a few tablespoons of cherry juice and set aside. Now, in a saucepan, combine cherry juice, vanilla extract, and lemon juice. Bring the mixture to a boil.
- Take the remaining cherry juice and mix it with cornstarch. Add this mixture to the boiling sauce. Remove the thickened sauce from the heat and mix in the cherries.
- Using a hand mixer, cream together mascarpone cheese and powdered sugar in a bowl. Gently fold in the whipped cream.
- Beat the egg whites with sugar, baking powder, and salt until very stiff. Spoon the meringue mixture onto a baking sheet in two equal-sized circles. Bake for 75 minutes.
- Once the pavlova has completely cooled, spoon half of the cream onto one of the meringue layers and garnish with some cherry sauce. Finally, top with the second meringue layer and spread the remaining cream and cherry sauce over it. Enjoy!