Cherry Strawberry Pavlova

The good news is this delicious Cherry Strawberry Pavlova recipe is vegetarian, nut-free, and gluten-free. With some substitutions, it can also be made dairy-free.

This creamy crunchy Pavlova is a delightful twist on the classic pavlova. It infuses the traditional dessert with the vibrant flavors of ripe cherries and luscious strawberries. This pavlova promises to be a show-stopping centerpiece for any summer gathering or festive season.

At first glance, this delicious pavlova is a vision of elegance. But the true stars of this beautiful showcase are the fresh cherries and strawberries, with their vibrant hues adding a burst of color and juicy sweetness. To be honest, this dessert is an irresistible indulgence for any occasion, not just Christmas.

This was inspired by our other recipes. You might also love Mini Meringue Nests and Strawberry Eton Mess; both are equally delicious in taste and appearance.

What’s To Love?

💕 Cherry Strawberry Pavlova is guaranteed instant success for you can your guests.
💕 Doesn’t require any complex cooking skills or hard-to-find ingredients.
💕 Is a delightful dessert that offers a perfect blend of flavors, textures, and visual appeal.
💕 There are no limits to creative toppings.
💕 Great for almost any occasion, but is especially good for festive occasions.
💕 Perfect for entertaining to serve at parties or gatherings.
💕 Is a surefire crowd-pleaser that will have everyone coming back for seconds.
💕 The combination of cherries and strawberries adds a wonderful mix of sweetness and tartness that complements the sugary meringue.

Have you already tried Cherry Strawberry Pavlova? If so, let us know how it was…we can’t wait to hear all about it!

Pavlova Origin

Pavlova is a meringue-based dessert that is named after the Russian ballerina Anna Pavlova. Both Australia and New Zealand claim to be the birthplace of this iconic dessert. It’s widely believed that the dessert was created in honor of Anna Pavlova during or after one of her tours to Australasia in the 1920s.

The exact origins of Pavlova are somewhat debated. Some accounts suggest that it was invented in New Zealand, while others claim it was first made in Australia. Regardless of its precise origin, Pavlova has become an integral part of both countries’ culinary traditions and is enjoyed worldwide.

Let’s Talk Ingredients

We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.

• Egg Whites — use large eggs.
• Sugar — use golden caster sugar or white sugar depending on the color you want your meringues.
• White Wine Vinegar — use white wine vinegar to strengthen the egg white, make it more stable, and produce a marshmallowy center.
• Vanilla Extract — use Nielsen Massey, which is made with real vanilla beans and alcohol. The vanilla is quite potent and adds a beautiful richness to desserts.
• Cornflour (cornstarch) — stabilizes egg whites during baking and prevents weeping by stopping the egg white bonds from tightening too much.
• Cream — stored-bought double cream or whipping cream (heavy cream).
• Fruit — we use fresh cherries and strawberries.
• Strawberry Jam — we use the jam to add a little saucy texture to the fresh fruit.

For more detailed ingredients, see the recipe card.

Customizations

Here are some foodie alternatives should you want to make some changes:

• Fresh Strawberries — use raspberries as an alternative to strawberries.
• Cream — for an extra buzz whip up our Boozy Whipped Cream for an extra treat.
• Vanilla Extract — if you prefer a non-alcohol base, use vanilla flavoring.
• Sugar — we do not recommend using sugar-free for this dessert because it makes the texture and taste undesirable.

Can you make Pavlova vegan? — you can make a vegan version by using dairy-free whipped cream and vegan pavlova. Several plant-based whipped cream and pavlova alternatives are available in stores, or you can make your own using aquafaba (chickpea brine) for the pavlova component.

When substituting ingredients, it’s essential to remember that the taste, texture, and overall result of the Cherry Strawberry Pavlova might differ, particularly if you’re substituting many ingredients.

If you have made any customizations, we’d love to hear about it; please message us in the comments.

Best Sugar For Pavlova

Never underestimate the power of sugar and how desserts can turn out so differently if the wrong one is used. Here are our recommendations for the pavlova:

▶︎ Granulated Sugar: The most common type of sugar used in Pavlova recipes is regular granulated sugar, which dissolves easily when whipped with egg whites. This helps create a stable meringue with a smooth texture.

▶︎ Superfine Sugar (Caster Sugar): This sugar has smaller granules than regular granulated sugar. This means that it dissolves more quickly in any recipe. Using caster sugar can result in a smoother meringue and reduce the risk of graininess in the finished Pavlova. If you can’t find caster sugar, you can easily make your own by pulsing granulated sugar in a food processor until it becomes finely ground.

▶︎ Confectioners’ Sugar (Powdered Sugar): Contains excessive amounts of cornstarch, which can affect the meringue’s texture and appearance.

▶︎ Brown Sugar: While not commonly used in traditional Pavlova recipes, brown sugar can add a subtle caramel flavor and a slightly chewy texture to the meringue. However, brown sugar may affect the color of the Pavlova, giving it a slightly darker hue.

Ultimately, the choice of sugar depends on personal preference and the desired outcome of the pavlova.

Stabilizing Egg Whites

White vinegar, cream of tartar, and lemon juice are common acidic ingredients used in Pavlova to help stabilize the egg whites and create a fluffy, stable meringue. Each of these ingredients serves a similar purpose, so you can choose based on what you have available in your cupboard or your personal preference. Here’s a breakdown of each option:

▶︎ White Wine Vinegar is a mild and clear-tasting vinegar commonly found in most kitchens. When used in making meringue, it helps stabilize the egg whites by denaturing the proteins, resulting in a stronger and more resilient meringue. Additionally, it helps prevent the sugar from crystallizing and adds a slightly tangy flavor to the Pavlova. White vinegar is our go-to because we feel it produces better results.

▶︎Cream of Tartar is a dry, powdered acid frequently used as a leavening agent in baking. Its primary function is to stabilize egg whites and increase their volume when whipped. It has a neutral flavor and can be easily incorporated into egg whites.

▶︎ Fresh lemon juice contains natural citric acid, which adds a subtle citrus flavor to the Pavlova, which can complement the sweetness of the meringue and toppings.

In general, you can use any of these acidic ingredients interchangeably in your meringue recipe. Remember that while they help stabilize the meringue, adding too much can affect the flavor, so it’s best to use them sparingly.

Choosing The Right Eggs

Choosing the right eggs is crucial for making a perfect Cherry Strawberry Pavlova. We’re privileged to use freshly laid eggs; that’s why when you watch the video, the eggshells are slightly stained even though they’ve been washed. Here are some tips on selecting the right eggs:

▶︎ Freshness: Fresh eggs are essential for Pavlova. When selecting eggs, check the expiration date on the carton. You can also perform the freshness test by placing an egg in a bowl of water; fresh eggs will sink and lie flat on the bottom, while older eggs will stand on one end or float.

▶︎ Size: Most Pavlova recipes call for large eggs. Using the right size ensures the correct ratio of egg whites to sugar, resulting in the desired texture and consistency.

▶︎ Quality: Choose high-quality eggs from reputable sources. Organic, free-range, or pasture-raised eggs are often preferred for their superior flavor and nutritional quality. These eggs tend to have stronger egg whites, which are crucial for achieving stiff peaks when whipped.

▶︎ Cleanliness: Inspect the eggs before purchasing to ensure they are clean and free from cracks or blemishes. To maintain the integrity of the egg whites, avoid any eggs with visible dirt or damage.

▶︎ Temperature: For best results, use eggs at room temperature. Cold eggs take longer to whip and may not achieve the desired volume or stiffness. Let the eggs sit at room temperature for about 30 minutes before using them in your Pavlova recipe.

By following these guidelines, you can choose the right eggs to create a light, airy, and delicious Pavlova dessert.

Using Up Egg Yolks

Pavlovas are a delicious way to use up egg whites after cooking a dessert that requires a few egg yolks. Here are some delicious egg yolk-based desserts: Crème Caramel, Classic Crème Brûlée; and Perfect Thick Custard.

To use up the egg yolks, add one yolk to a whole egg to make scrambled eggs or double-yolked poached eggs. Then, put the yolks, with another whole egg, in a plastic box in the fridge to keep for a day or two until you need them for something else.

Egg yolks don’t freeze well, so we’re always glad to add them to our huskies’ dinners; they love them, and of course, they provide a lot of nutrients!

Instructions – Overview

Cherry Strawberry Pavlova is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):

▶︎ The Cherry Strawberry Pavlova process begins with whisking egg whites until the mixture becomes glossy and stiff peaks form. This critical step ensures the meringue maintains its structure during baking.

▶︎ The sugar is gradually incorporated into the egg whites. This creates a sheen, stable mixture that holds its shape when added to the pan.

▶︎ To enhance the texture and stability of the pavlova, a touch of cornflour (cornstarch) and white vinegar is added. The cornflour helps create a crisp exterior while keeping the inside soft and chewy, while the vinegar helps stabilize the meringue and prevent it from collapsing. Vanilla extract can also be added to add a touch of vanilla flavoring.

▶︎ Once added to the lined cake pan, the meringue is gently baked at a low temperature, allowing it to dry out slowly without browning. The result is a delicate shell that cracks with a satisfying crunch, revealing a tender, marshmallow-like center.

▶︎ Last but not least, a good dollop of warmed strawberry jam combined with the sliced strawberries and cherries topped over the whipped cream.

For more detailed instructions, notes, and ideas…see the recipe card.

Removing From The Pan

For best results, use a cake pan with a detachable base (unclippable sides). You can use the bundt, a regular cake pan, or a baking tray; we prefer to use to baking tray.

Warm a knife under a hot tap and pat it dry. Before taking the pavlova out of the pan, use the warmed knife to run around the edges. This might be slightly difficult given its fluted edge, which can easily crack. Don’t worry; it all adds to its beautiful appearance!

Unclip the springform, lift it off, and gently lift the pavola onto a plate. If you lined your cake pan with parchment paper, now’s the time to remove it.

Tools You’ll Need

Want to make the best Cherry Strawberry Pavlova? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:

• Kmix – or this award-winning hand mixer.
• Mixing Bowl – if you’re using a hand mixer, you will need bowls to combine the ingredients.
• 22cm Springform Cake Pan – or a regular baking tray
• Egg Separator – to gently separate the whites from the yolks.
• Chopping Board – to prepare the fruit.
• Cherry Pitter – is an easy tool to remove the pips from fresh cherries.
• Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
• Weighing Scales and Measuring Spoons – to measure the ingredients accurately
• Parchment Paper – to prevent sticking.

If you love those gadgets for this recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load for recipes such as the Cherry Strawberry Pavlova. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens.

Check out our favorite kitchen equipment that we love to use with all our recipes.

Storing

See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.

Pairing

Cherry Strawberry Pavlova is frequently eaten as a standalone dessert, but it can be paired. Here are some suggestions and our favorite go-to’s what to eat with it:

▶︎ A dollop of extra freshly whipped cream is perfect. For an extra dimension of taste, you can flavor the cream with vanilla extract or a splash of liqueur; try our Boozy Whipped Cream.

▶︎ Serve a scoop of creamy vanilla ice cream alongside the pavlova for a decadent dessert duo. For an extra special occasion, try our egg-free Vanilla Ice Cream.

▶︎ Drizzle your favorite sauces over the top. We suggest slightly warmed jam or compote, that matches the fruit combination.

▶︎ Create a vibrant fruit coulis using additional strawberries and cherries blended with a touch of sugar and lemon juice. Drizzle the coulis over the pavlova for a burst of fruity flavor and a visually stunning presentation.

▶︎ Don’t know what to have for dinner with it? A delicious bake such as Spanish Sausage Casserole or a light Smokey Chorizo Ratatouille would pair beautifully.

More Recipes

Here are some other creamy-rich recipes that we think you might also like:

⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

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FAQ’s & Troubleshooting

By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Cherry Strawberry Pavlova every time.

Your Questions Matter

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.

For food safety top tips, check out USDA.gov.

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