Ingredients
Cherry Jam
- 2 cups pitted cherries, fresh or frozen (240g)
- ¼ cup Domino® Baker’s Sugar™ (50g)
- 1 tbsp lemon juice
- ½ tbsp cornstarch
- 1 tbsp water
- 1½ tbsp Amaretto or cherry liqueur, or vanilla extract
Pavlovas
- 4 large egg whites, room temperature (130g)
- 1 cup Domino® Baker’s Sugar™ (200g)
- 1 tsp cornstarch
- ½ tsp Amaretto or cherry liqueur, or vanilla extract
- 1 tsp white vinegar
- A drop of pink food coloring
White Chocolate Whipped Cream
- 1 cup heavy cream, divided (240ml)
- ¾ cup white chocolate, chopped (113g)
Decoration
- 1 white chocolate bar (113g), divided for garnishing
Instructions
- Prepare Cherry Jam: In a saucepan, combine the pitted cherries, baker’s sugar, and lemon juice. Cook over medium heat until the mixture begins to simmer. In a small bowl, mix cornstarch and water until smooth, then stir into the cherry mixture. Continue cooking until the jam thickens. Remove from heat, stir in the Amaretto or cherry liqueur (or vanilla extract), and set aside to cool.
- Make Pavlova Meringue: Preheat your oven to 300°F (150°C). In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the baker’s sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form. Gently fold in cornstarch, Amaretto or cherry liqueur (or vanilla extract), white vinegar, and a drop of pink food coloring for a subtle hue.
- Shape and Bake Pavlovas: Line a baking tray with parchment paper. Spoon or pipe the meringue into 4 individual nests with slightly raised edges to hold the filling. Bake in the preheated oven for approximately 1 hour and 10 minutes or until the meringues are dry to the touch. Turn off the oven and let pavlovas cool completely in the oven with the door slightly ajar to prevent cracking.
- Prepare White Chocolate Whipped Cream: Heat half of the cream (½ cup) gently in a small saucepan until just simmering. Remove from heat and add chopped white chocolate. Stir until completely melted and smooth. Allow the white chocolate cream to cool to room temperature, then refrigerate until chilled. Once chilled, whip the remaining ½ cup of heavy cream to soft peaks, then fold gently into the cooled white chocolate mixture to create a smooth whipped cream.
- Assemble Pavlovas: Place each pavlova on a serving plate. Spoon a generous layer of cherry jam into the center of each pavlova nest. Top with a dollop of the white chocolate whipped cream.
- Decorate: Use a vegetable peeler or grater to create white chocolate shavings from the reserved white chocolate bar and sprinkle over the assembled pavlovas as garnish.
Notes
- Use room temperature egg whites for better meringue volume.
- Ensure the mixing bowl and beaters are perfectly clean and free of grease before whipping egg whites.
- Let pavlovas cool slowly in the turned-off oven to minimize cracks.
- You can substitute Amaretto with cherry liqueur or vanilla extract for a non-alcoholic version.
- Make cherry jam in advance and refrigerate; bring to room temperature before assembling.
- Store assembled pavlovas in the refrigerator and consume within 24 hours for best texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
