Cheeries. Fresh whipped cream. Meringue. Combined, one of the most delicious desserts on earth!…. Cherry Mini Pavlovas….heaven! Pavlova is a very popular Australian dessert, often served on Christmas Day, New Year celebrations and Australia Day.
I love a good Pavlova! Crunchy and crisp meringue on the outside, soft and gooey inside 🙂 You can garnish the meringue with pretty much any fruit you wish. You can choose to have a very sweet Pavlova pairing it with a sweet fruit selection or get a more balanced taste adding a tad tart fruits, such as berries or passion fruit.
This time, I wanted to enjoy it with cherries, as they are still available in the supermarkets! I know, I am way too crazy about cherries 🙂 This dessert is so easy and delicious! I have decided to go with mini Pavlovas for today because once you garnish it with the fresh whipped cream and fruit, you have to finish it! You can have the meringue done the night before and let it cool overnight in the oven. It will be crisp and crunchy the next day, ready to be served.
There are a couple of tips I want to share with you: first and most important, use fresh eggs at room temperature, as this will help the egg whites to become more voluminous and beat them in a clean and free of grease bowl. Don’t use a plastic one, as grease can hide in the scratches in the surface, even if the bowl looks perfectly clean. Last but not least try and make the Pavlova, if possible, on a day where the humidity is in the normal range. Meringue and high humidity..they don’t quite go together 🙁 The exterior is not going to be crisp and crunchy.
Hope you are going to love it!
- 4 large egg whites, room temperature
- 1 cup caster sugar or superfine sugar
- 1 teaspoon cornstarch
- 1 teaspoon white-wine vinegar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 cup heavy cream, whipped
- 1 cup Greek yogurt
- 2 tablespoons confectioners sugar/ icing sugar
- Preheat oven to 300F/ 150C.
- Using a desired size bowl, trace the perimeter onto a sheet of parchment paper. Transfer the parchment paper, pencil side down, to a baking sheet and set aside.
- Carefully separate the egg white into a clean bowl.
- Using an electric mixer, whisk the egg whites with a pinch of salt starting with the low speed and gradually increasing to medium high until the beaters leave stiff glossy peaks when you pull them away from the bowl. Take care not to over whisk the whites at this stage.
- Continue whisking while adding caster sugar one tablespoon at a time, beating well between each additional spoon. Once all the sugar is added, whisk for a further 6 minutes or until the mixture is stiff and glossy. The meringue will start turning from fluffy to thick, and will have a pearly sheen.
- Sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula, keeping a light touch to not break the air bubbles.
- Mound the meringue in the center of the traced circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250F/ 120C. Bake for 1 hour and 30 minutes until the meringue is crisp on the outside and has taken on the palest hint of gold. Leave in the closed oven to cool completely. Small cracks will appear.
- To make the topping, whip together the cream, yogurt and remaining confectioner’s sugar until thick but not stiff.
- Swirl the cream mixture over the top of the meringue, then top with fresh cherries. Serve immediately.