Cherry Mini Pavlova

Cherry Mini Pavlovas



  • 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

Whipped Cream

  • 1 cup heavy cream whipped
  • 1 cup Greek yogurt
  • 2 tablespoons confectioners sugar/ icing sugar


  1. Preheat oven to 300F/ 150C.
  2. 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.
  3. Carefully separate the egg white into a clean bowl.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. To make the topping, whip together the cream, yogurt and remaining confectioner’s sugar until thick but not stiff.
  9. Swirl the cream mixture over the top of the meringue, then top with fresh cherries. Serve immediately.