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Cherry Pavlova


Experience this summer Cherry Pavlova recipe that combines a delicate meringue with chantilly cream and juicy cherries.

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Need to adjust?
3 egg whites
1 cup caster sugar
1 cup full cream
1 teaspoon lime
1 teaspoon vanilla sugar
1 tablespoon icing sugar
1 tablespoon cornstarch
1 cup cherries

And love - it is the main ingredient!


100 g
Serving Size
3.7 g
7 g
10.7 g
4.3 g
Saturated Fat
23 mg
0.7 g
47 mg
5.3 g
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Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.



      About the Recipe


      Experience this summer Cherry Pavlova recipe that combines a delicate meringue with chantilly cream and juicy cherries.

      My new Pavlova features summer cherries! So refreshing, juicy, and yummy! 😉

      Every bite gives you a fantastic summer feel. If you want a classy version of this dessert, try my Strawberry Blackberry Pavlova first.

      Cherry Pavlova on a baking paper

      What are the different types of cherries?

      Sweet Cherries: Sweet cherries are usually available from late spring to early summer, with the peak season in June and July in many regions worldwide.

      Sour Cherries: Sour cherries are often used for baking and making jams and compotes. They have a shorter season and are available for a few weeks in early June. You can make many delicious recipes with them.

      In this Cherry Pavlova recipe, I use mildly sweet cherries, which perfectly balance the sweet meringue. If you want – you can also shave some chocolate on top.

      Overhead photo of Cherry Pavlova

      How do you make this cherry pavlova?

      The meringue shell is made by beating egg whites until stiff peaks form and gradually adding sugar to create a glossy and stable mixture.

      Other ingredients such as vinegar, cornstarch, and vanilla extract are often added to achieve a crisp exterior and a chewy interior.

      Baked Pavlova shell

      Pavlova dessert is known for its extraordinary presentation and is often served on special occasions such as baby showers, birthday parties, weddings, or Christmas.

      Combining the sweet meringue, creamy Chantilly Cream, and delicious tangy fruits creates a perfect contrast of textures and flavors.

      How long can you keep pavlova?

      I usually keep the baked Pavlova shell in a fridge and serve it the next day.

      But, you can also store the pavlova in a cool and dry environment, away from direct sunlight, moisture, and excessive humidity. 

      Quick tips on making pavlova

      Overall, it is an easy dessert. The most important ingredients are eggs, sugar, and oven temperature. Let’s take a closer look at them one by one.

      It is better to use eggs at room temperature, if you have eggs in the fridge, take them out, and carefully divide egg whites from yolks. Leave the egg whites in a bowl for 10 minutes. And then you can start making pavlova.

      Note: You can use egg yolks for making my Hollandaise sauce. Serve it with Eggs Benedict for making breakfast extra special!

      How to choose the right temperature?

      To measure the exact oven temperature, you need to have a thermometer built into your oven. Heat the oven to 300°F (150°C), and before baking Pavlova reduces the temperature to 250°F (120°C).

      Experience the perfect harmony of sweet, tangy, and refreshing flavors in every bite of this fancy Cherry Pavlova.

      Cherry Pavlova with delicious fresh cherries

      Want another recipe?

      Follow me on Pinterest and on the Food Bloggers’ Directory.
      And check out these other pavlova recipes that you will love:


      Check out my video here. And, subscribe to my YT channel to stay tuned and enjoy other recipe ideas! 😉

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      3 min

      Gather ingredients

      Gather all ingredients on a table. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set aside. Draw a round on a baking paper using a pencil and a plate for pavlova.

      3 min

      Divide and beat eggs

      Divide 3 egg whites from egg yolks. Hide the egg yolks to use in other dishes. Add the egg whites to a mixing bowl and whisk with an electric mixer until stiff peaks form.

      3 min

      Add sugar

      Gradually add the sugar, one tablespoon at a time, while continuing to whisk the egg whites on high speed. Add vanilla sugar. The mixture should become thick and glossy.

      1 min

      Add cornstarch and lime juice

      Add cornstarch and whisk them again. Add lime juice and whisk one more time.

      2 min

      Prepare to bake

      Transfer the mixture onto the prepared baking sheet, forming a large circle like a bird nest in the middle.

      1 hour


      Bake the pavlova in the preheated oven for 1 hour on 250°F (120°C), or until it is crisp on the outside and marshmallowy on the inside.

      3-4 hours


      Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar.

      3 min

      Make Chantilly Cream

      Add full cold full cream to a mixing bowl, whisk until you see soft peaks. Add 1 tablespoon icing sugar and whisk again. Don't overbeat the full cream, it may curdle. Keep the whipped cream in the fridge until you start decorating the pavlova.

      5 min


      Once the pavlova has cooled off completely, top it with Chantilly cream and cherries.



      Your Cherry Pavlova is ready! Enjoy!



      Recipe creator and contributing writer to food-related publications.

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