Name: Cherries Jubilee Pavlova
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 2 h 30 min
Cuisine: Fusion
Ingredients: For the pavlova:; 4 large egg whites; 1 cup granulated sugar; 2 tsp cornstarch; 1 tsp white vinegar or lemon juice; 1 tsp vanilla extract; For the Cherries Jubilee topping:; 2 cups fresh or frozen dark sweet cherries, pitted; 1/3 cup granulated sugar; 1 tbsp lemon juice; 2 tbsp Kirsch or brandy; 1 tbsp unsalted butter; For the whipped cream:; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

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Why You’ll Love This Recipe

This dessert combines drama and delicacy. The pavlova offers a light, cloud-like contrast to the rich, syrupy cherry topping, which is spiked with liqueur for a grown-up twist. It’s a naturally gluten-free dessert, making it a great choice for entertaining guests with dietary considerations. The contrast of sweet, tart cherries and the crisp meringue shell with its soft interior is a texture lover’s dream. Best of all, it looks spectacular with very little effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pavlova:

Egg whites
Granulated sugar
Cornstarch
White vinegar or lemon juice
Vanilla extract

For the Cherries Jubilee topping:

Fresh or frozen dark sweet cherries (pitted)
Granulated sugar
Lemon juice
Kirsch or brandy (for flambé)
Unsalted butter

For the whipped cream:

Heavy whipping cream
Powdered sugar
Vanilla extract

Directions

Preheat your oven and line a baking sheet with parchment paper. Draw a circle (about 8 inches) as a guide for your pavlova.
In a clean, dry bowl, whip egg whites until soft peaks form. Gradually add sugar, one spoonful at a time, whipping until stiff, glossy peaks form.
Gently fold in cornstarch, vinegar, and vanilla.
Spoon the meringue onto the prepared sheet, shaping into a round with a slight well in the center.
Bake low and slow until the pavlova is dry on the outside but soft inside. Turn off the oven and let it cool completely inside the oven with the door slightly ajar.
While the pavlova cools, make the cherry topping: In a skillet, combine cherries, sugar, and lemon juice over medium heat. Cook until cherries soften and release juices.
Add Kirsch or brandy, and (if safe to do so) flambé by carefully lighting the alcohol with a long lighter. Let the flames subside and then stir in the butter for a glossy finish.
Whip the cream with powdered sugar and vanilla until soft peaks form.
To assemble, place the pavlova on a serving plate, dollop whipped cream in the center, and spoon over the warm or cooled cherries.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Cooling time: 1 hour
Total time: About 2.5 hours

Variations

Alcohol-Free Version: Skip the flambé and use cherry juice or a splash of vanilla extract in the topping instead of liqueur.
Mini Pavlovas: Make individual pavlovas for personal servings; adjust baking time accordingly.
Chocolate Pavlova: Add a tablespoon of cocoa powder to the meringue for a chocolate base.
Cherry-Berry Mix: Combine cherries with raspberries or blackberries for added color and tartness.
Dairy-Free: Use whipped coconut cream instead of dairy cream for a lactose-free version.

Storage/Reheating

Pavlova is best enjoyed fresh, as it can absorb moisture and lose its crispness. However, you can store the baked, unassembled pavlova in an airtight container at room temperature for up to 2 days.
Store any leftovers with topping and cream in the fridge for up to 1 day, though the texture will soften.
Do not reheat pavlova, as it will collapse. Leftover cherry topping can be reheated gently on the stove or in the microwave.

FAQs

What is Cherries Jubilee?

It’s a classic dessert made by cooking cherries with sugar and liqueur (usually Kirsch or brandy), often flambéed and served over ice cream—or in this case, pavlova.

Can I make pavlova ahead of time?

Yes, the pavlova base can be made a day in advance and stored in an airtight container. Assemble just before serving.

Do I have to flambé the cherries?

No, flambéing is optional. You can simply simmer the cherries with liqueur until the alcohol cooks off.

Can I use canned cherries?

Yes, but drain them well and reduce the sugar in the topping, as canned cherries are often packed in syrup.

Why did my pavlova crack?

Cracks are common and part of the rustic charm. Rapid temperature changes can cause cracking—cool it slowly in the oven.

Can I freeze pavlova?

Freezing is not recommended, as the meringue can become soggy when thawed.

What type of alcohol is best for Cherries Jubilee?

Kirsch is traditional, but brandy, Grand Marnier, or rum can be used depending on your taste.

Can I make this dessert without cornstarch?

Cornstarch helps stabilize the meringue, but it can be left out in a pinch. The texture may be slightly different.

How long does the cherry topping last?

The cherry topping can be stored in the fridge for up to 4 days and reheated gently as needed.

Can I serve it warm?

The cherry topping can be served warm, but the pavlova should be cool. The contrast in temperature adds a nice touch.

Conclusion

Cherries Jubilee Pavlova is a beautiful fusion of classic French and Australian desserts, offering a delightful contrast of textures and flavors. It’s as visually impressive as it is delicious, making it perfect for holidays, dinner parties, or any occasion where you want to wow your guests with something unique yet approachable. Once you try it, this dessert may just become your new favorite showstopper.