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Pistachio & Cherry Pavlova

  • Prep Time:
  • 30 mins
  • Cook Time:
  • 1 hour(s)
  • 30 mins
  • Total Time:
  • 2 hour(s)

The origins of pavlova have long been disputed. Some say it was created in New Zealand in 1934, while others believe it came from Australia in 1935. Wherever this light and airy dessert hails from, all agree that it was inspired by the Russian ballerina Anna Pavlova who had visited both countries during the 1920s. Typically comprised of a meringue shell filled with whipped cream and topped with fresh, seasonal fruit, in this version, we marry delicate pistachio cream with bright, juicy cherries.  

This recipe can be made as six individual portions or as one large pavlova and cut into wedges to serve. 

Cook's Note: Each part of the pavlova - the shell, pistachio whipped cream and macerated cherries - can be made ahead of time and stored separately for easy assembly later. 

Recipe by Asha Loupy

Serves 6

Ingredients

Instructions

Preheat oven to 275°F. Line a 13x18-inch baking sheet with parchment paper. If you’re making individual meringue shells, use a 3-inch round cookie cutter or a coffee mug to trace 6 circles on the paper about 2 inches apart. If you are making one large pavlova, use an 8-to-9-inch bowl to trace your circle. Set prepared baking sheet aside.

In a large bowl, combine the egg whites and salt. Using a hand mixer on medium-high, whip until light and frothy, about 2 - 3 minutes. Slowly add 1 cup of the sugar a tablespoon at a time while continuing  to whip until glossy and soft peaks have formed, about another 3 - 5 minutes. Add the cornstarch, vinegar and vanilla extract and mix for an additional minute until combined.

Place the meringue mixture into a piping bag (if you don't have a piping bag, use a gallon ziploc bag and cut the corner of the bag before piping). Using the circle(s) as a guide, pipe the meringue onto the parchment-lined baking sheet tracing the outside of the circle towards inside, creating a swirl. For individual meringue shells, bake 55 - 60 minutes, or until lightly golden and crisp on the outside and soft  and marshmallow-like in the center . If you’re making a large shell, bake for 60 - 75 minutes. Let shells cool for at least 30 minutes.

While the meringue shell(s) bake, toss the halved cherries with remaining sugar and lemon juice in a medium bowl. Set the cherries aside and let them macerate for 30 - 45 minutes.

In a large bowl, whip the heavy cream until firm peaks form. Add the pistachio spread and continue to beat until the spread is fully incorporated, about 30 seconds.

To assemble, gently crack the top of each meringue with a spoon, creating a small well in the center. Spoon the pistachio whipped cream into meringue shell(s) and top with a generous amount of cherries. Garnish with a sprinkling of chopped Sicilian pistachios. Serve immediately and enjoy!