Description
Cherries Jubilee Pavlova is an elegant dessert that combines a crisp, marshmallowy meringue base with boozy, syrupy cherries flambéed in liqueur and finished with soft whipped cream. A beautiful fusion of textures and flavors, it’s perfect for special occasions.
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
Instructions
- Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw an 8-inch circle as a guide.
- In a clean mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, one spoonful at a time, until stiff, glossy peaks form.
- Gently fold in cornstarch, vinegar, and vanilla extract.
- Spoon meringue onto the parchment, shaping it into a round with a well in the center.
- Bake for 1 hour 15 minutes until the exterior is crisp. Turn off oven, crack door open, and let pavlova cool completely in oven.
- Meanwhile, make the cherry topping: In a skillet over medium heat, combine cherries, sugar, and lemon juice. Cook until cherries are soft and juicy, about 5–7 minutes.
- Add Kirsch or brandy. If desired and safe, flambé by carefully igniting the alcohol with a long lighter. Let flames subside, then stir in butter. Set aside to cool slightly.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- To assemble, transfer cooled pavlova to a serving plate. Fill the center with whipped cream and top with cherries and their syrup. Serve immediately.
Notes
- Pavlova can be made a day in advance and stored unassembled in an airtight container.
- Flambéing is optional—simmering with liqueur is sufficient if preferred.
- Use whipped coconut cream for a dairy-free alternative.
- Cracks in pavlova are normal and add rustic charm.
- Do not refrigerate assembled pavlova for long periods as it softens quickly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1/8 of pavlova
- Calories: 260
- Sugar: 31g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
