Do y’all know what pavlova is? Well, it is a wonderful beautiful dish made with meringue, whipped cream and fresh fruit. This goes perfectly with whipped cream. I like to use a whipped cream dispenser and whipped cream chargers to whip the cream. You can get them online from Cream Charger Warehouse or other online stores. There is some debate about whether the origins are from New Zealand or Australia but either way – it rocks! Of course, to get my crew to eat it I had to make a few adjustments. Whipping cream? Nope. FRESH FRUIT? No one likes the same kind. I’m going to give you the original recipe and then the Okie version in parenthesis – you choose which one you want to make because they are both very easy.
I made this one cherry in celebration of George Washington’s birthday. I’ve been celebrating all week long on my Facebook page with all things cherry. I even have a board on Pinterest dedicated to it. I have fond memories of the nuns helping us to learn all kinds of Washington trivia and then giving us homemade cherry treats as rewards when they quizzed us. Now we have President’s Day that is supposed to be an all-purpose celebration of all Presidents. Kind of waters it all down, after all, he IS the father of our country. Anyway, let’s get on with this great recipe.
Cherry Pavlova
Ingredients:
4 egg whites – room temperature
1 ¼ Cups granulated sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 Pint heavy whipping cream (or Cool Whip)
Fresh Fruit (or Pie Filling)
Hershey’s Chocolate Syrup – optional
Directions:
Preheat oven to 300 F or 150 C.
Line a baking sheet with parchment paper and draw a 9 inch circle in the middle of it.
Beat eggs until stiff but not dry adding sugar 1 Tablespoon at a time mixing well each time, then fold in the vanilla, lemon juice, and cornstarch that has been whisked together before folding.
Spoon the meringue inside the circle and then fill in that circle building up the sides to where it looks a little like a bowl.
Put the meringue in the oven for about 1 hour.
Take out and let it cool completely on a wire rack (on the parchment)
While cooling whip the heavy cream with 2 Tablespoons of sugar until whipped.
Carefully put the meringue on a platter or cake stand.
Fill the indention with whipped cream (or the Cool Whip).
Top with fresh fruit. OR –
Strain some pie filling like these cherries and then spoon on top.
Drizzle with Hershey’s Chocolate Syrup and enjoy!
Store in a covered container in the fridge, if there is any left. It still tasted good the next day – we all shared one last piece!
http://sparklesandastove.com/things-pretty-linky-party-48-features/
http://www.thecountrycook.net/2014/02/weekend-potluck-106.html
Looks delicious.
Lillian
Only one egg white? Just want to make sure before I put this to the test! It looks so luscious that I just have to try it! And if I use cool whip, I bet it will be a very light dessert. Thanks for sharing!
Thanks for calling my attention to that Debbie – its wrong and I cannot change it up here!
HEY EVERYONE! I WAS TIRED LAST NIGHT AND “1 EGG WHITE” IT IS ACTUALLY “4 EGGS WHITES”!! I CANNOT CHANGE IT UNTIL i GET HOME FROM WORK AND I DIDN’T WANT ANYONE TO GET IT WRONG!! SO SORRY!
YUUUUMMMMM! I like making them with home made lemon curd like Nadia G’s version too. That uses the yolk from the eggs…no waste, plus lemon is one of fave flavors anyway. Double bonus!
I love lemon – where is that recipe? I want to make it while lemons are in season!
Pavlova is one of our favorite things! Yours turned out beautifully! Oh, and I have a quick lemon curd recipe on my site, if you are still looking for one.
I still am – and I will come over there tonight and get the recipe. There is a sale on Meyer Lemons right now and I need some! 🙂
looks like the perfect dessert 🙂
Haha I live in Australia and there seems to be a debate between whether it is Aussie or NZ 😛
Regardless, it is such a delicious dessert and your recipe has me drooling!
Cheers
Choc Chip Uru
This looks so delicious!!!
This looks all sorts of delish! I have never had pavlova, but it totally fascinates me – is it like meringue in texture?
Yes – its a little crunchy on the outside and tender on the inside. I can’t say I have ever had anything like it but since we didnt know exactly what to do, we cut it up like a pie and it easily was lifted onto a plate and eaten just like you would a slice of pie. I think its probaby lighter in calories than pie crust!
Who doesn’t like whipped cream? 🙂
Ha! Mr. Picky Eater of course – he only likes it if he doesn’t know what it is and thinks it is Cool Whip. He was standing in the kitchen as I was making it so I couldn’t fake him out!
Well you answered the question I was going to ask on Debra’s comment. I might have guessed it was Mr. Picky Eater who wouldn’t like whipped cream. 🙂
yep, he doesn’t like anything! 🙂
Looks and sounds yummy!!!
Thanks!
This looks amazing. Thanks so much for sharing with the Friday Frenzy! I shared this one on my FB page https://www.facebook.com/mostlyfoodandcrafts
I’m glad you liked it and thanks so much for sharing on your FB page!
I don’t know how many times I’ve watched Ina Garten make pavlova and, each time, I say I need to make it. But I still haven’t. Yours looks so good and sounds so simple that you might have finally pushed me over the edge. 🙂
it was simple and I can’t believe how well it turned out!
Holy cow! This looks ah-ma-zing!!
Thank you Caprice! it was so wonderful I’m making it again this weekend!
Cherries, chocolate and creamy goodness with the crunch of meringue! Sounds perfect to me!