There is something utterly magical about mastering the art of delicate, airy pavlovas loaded with vibrant flavors, and my favorite is this unforgettable Amaretto Cherry Pavlovas Recipe. Each bite offers a crisp outer shell that melts into marshmallow-soft sweetness, perfectly balanced by the rich cherry jam infused with the warm hint of Amaretto. The luscious white chocolate whipped cream ties everything together, creating a dessert that’s both elegant and inviting. Whether you’re celebrating a special occasion or just craving a show-stopping treat, this Amaretto Cherry Pavlovas Recipe is guaranteed to impress and delight.

Ingredients You’ll Need

The image shows a close-up of three stages of making cherry sauce. The first stage shows a woman's hand pouring white powder sugar into a white pot filled with dark red cherries over a white marbled surface, with a blue and white sugar container in the background. The second stage shows the same pot with the cherries now cooked and bubbling, creating a thick red sauce with whole cherries visible, while the woman's hand pours a creamy white liquid into the pot using a small white cup and a red spatula rests inside the pot. The third stage shows a white bowl filled with thick, dark red cherry sauce on a white marbled surface, next to a small bowl of fresh cherries and the sugar container in the background. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe bring together simplicity and sophistication with every element playing an essential role in flavor, texture, and color. From fresh cherries to the subtle touch of Amaretto, each component elevates the pavlova experience.

2 cups pitted cherries (fresh or frozen): Provides the juicy, tart base of the cherry jam, essential for that vibrant fruit flavor.
¼ cup Domino® Baker’s Sugar™ (50g): Adds sweetness to the jam without overpowering the cherries’ natural tartness.
1 tbsp lemon juice: Brightens the cherry jam with a touch of acidity for balance.
½ tbsp cornstarch: Thickens the jam ensuring a perfect spreadable texture.
1 tbsp water: Helps dissolve the cornstarch and allows the jam to set properly.
1½ tbsp Amaretto or cherry liqueur (or vanilla extract): Infuses the jam with a warm almond note or subtle vanilla complexity.
4 large egg whites (130g, room temperature): The foundation of the pavlovas, whipping into stiff peaks that create the signature airy meringue.
1 cup Domino® Baker’s Sugar™ (200g): Provides the essential sweetness and structure to the meringue.
1 tsp cornstarch: Stabilizes the meringue to retain its perfect texture after baking.
½ tsp Amaretto or cherry liqueur (or vanilla extract): Adds a hint of flavor that complements the cherry jam beautifully.
1 tsp white vinegar: Helps the egg whites hold their peaks and adds tenderness to the pavlova crust.
A drop of pink food coloring: Gives the pavlovas a subtle, charming blush color.
1 cup heavy cream (240ml), divided: For the luscious white chocolate whipped cream topping.
¾ cup white chocolate, chopped (113g): Melted and folded into the whipped cream to make it decadently smooth and flavorful.
Decoration: 1 white chocolate bar (113g), divided: For elegant shavings that adorn the finished pavlovas.

How to Make Amaretto Cherry Pavlovas Recipe

Step 1: Prepare the Cherry Jam

Begin by combining pitted cherries with sugar and lemon juice in a saucepan over medium heat. Stir and let the cherries soften and release their juices—this is where the jam’s rich, fruity depth starts. Mix cornstarch with water, then whisk it into the cherries to thicken the mixture. Simmer gently until the jam reaches a luscious spreadable consistency. Finally, stir in the Amaretto or cherry liqueur for that distinctive warm, nutty flavor that makes this jam stand out.

Step 2: Whip the Egg Whites

While the jam cools, start the meringue by beating room temperature egg whites until frothy. Add white vinegar and slowly incorporate sugar, a tablespoon at a time, to create a glossy, stiff meringue that holds firm peaks. Fold in cornstarch and your chosen flavoring—Amaretto or vanilla extract—with a delicate touch of pink food coloring to give the pavlovas that soft blush. Patience here is key because achieving the perfect texture sets your pavlovas apart.

Step 3: Shape and Bake the Pavlovas

On a parchment-lined baking sheet, spoon the meringue into six individual rounds, shaping them with a slight hollow in the center—perfect for holding the jam and cream. Bake at a low temperature until the meringues are crisp on the outside but still marshmallow-soft inside. Cooling them slowly inside the oven with the door slightly ajar ensures they dry out beautifully without cracking.

Step 4: Make the White Chocolate Whipped Cream

Heat half of the heavy cream until just simmering and pour over chopped white chocolate. Let it sit briefly to melt, then stir until smooth and glossy. Allow this mixture to cool to room temperature. Whip the remaining cream until soft peaks form, then gently fold in the white chocolate ganache. This cream is the perfect velvety counterpoint to the tart cherry jam and crisp pavlova shell.

How to Serve Amaretto Cherry Pavlovas Recipe

A single-layer round meringue nest with swirled textures of creamy off-white and subtle pinkish-purple hues, topped with a dark purple cherry half and small white chocolate curls scattered on top and around the base. The meringue sits on an old vintage sheet of music on a wooden board, with a bowl of shiny dark red cherries blurred in the background. The surface has a warm wooden texture with natural grains and knots visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Amaretto Cherry Pavlovas Recipe even more special, dust the top with powdered sugar and sprinkle elegant white chocolate shavings. Fresh cherries or a sprig of mint also add a bright, fresh contrast that’s as beautiful as it is tasty.

Side Dishes

Serve with a simple bowl of extra cherry jam or alongside a scoop of vanilla bean ice cream to amplify the dessert experience. A light glass of sparkling wine complements this dish nicely, with its bubbles cutting through the richness.

Creative Ways to Present

Try offering mini pavlovas on a dessert platter for a party or stack smaller layers for an eye-catching tower. You can also assemble them in clear glasses to showcase their colorful layers of jam, cream, and meringue, giving a modern twist to this classic dessert.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers—and that might be a challenge—store the pavlova components separately. Keep the meringue in an airtight container at room temperature, the cherry jam refrigerated, and the white chocolate whipped cream in the fridge. Assemble just before serving to preserve texture.

Freezing

Frozen pavlova rarely retains its crispness after thawing, so it is best to freeze only the cherry jam and white chocolate whipped cream separately. When ready, thaw in the fridge and use them to freshly top your pavlovas for a near-from-scratch experience.

Reheating

Pavlovas should not be reheated as their delicate texture will be compromised. Instead, serve at room temperature or chilled depending on your preference for cream and jam. This keeps the crisp shell intact and the whipped cream fresh.

FAQs

Can I use frozen cherries for the Amaretto Cherry Pavlovas Recipe?

Absolutely! Frozen cherries work wonderfully in the jam and often make preparation easier since they’re pre-pitted and ready to cook down. Just make sure to thaw them slightly before using.

What can I substitute for Amaretto if I don’t have any?

You can use cherry liqueur for a slightly different but equally complementary flavor, or vanilla extract as a non-alcoholic alternative. Each option will bring its unique note without overpowering the other ingredients.

How long do pavlovas last once made?

Fresh pavlovas are best eaten the same day to enjoy their crisp texture. If prepared in advance, keep components separate and assemble just before serving to maintain the perfect consistency.

Is it necessary to use cornstarch in the meringue?

Cornstarch helps stabilize the meringue and gives it a slightly softer, marshmallow-like interior. It is a small but important ingredient that ensures your pavlovas don’t become too brittle.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it relies on egg whites, sugar, cherries, and cream. Just double-check that your sugar brand has no cross-contamination if needed.

Final Thoughts

This Amaretto Cherry Pavlovas Recipe is truly one of those desserts that feels like a celebration in every bite. With its harmony of flavors and textures—from the airy meringue to the boozy cherry jam and silky white chocolate cream—this dessert brings joy to any table. I hope you enjoy making and sharing it as much as I do; it’s one you’ll want to keep coming back to again and again.