top of page

Cherry Jubilee Pavlova

The pavlova is named after the famed Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. As the New Zealand story goes, the chef of a Wellington hotel at the time created the billowy dessert in her honor, claiming inspiration from her tutu. Australians, on the other hand, believe the pavlova was invented at a hotel in Perth, and named after the ballerina when one diner declared it to be “light as Pavlova.” Anna Pavlova was a superstar of her day, adored and admired all over the world. As a result, a lot of chefs named their dishes after her. In France, there were frogs' legs à la Pavlova; in America, Pavlova ice cream.

My son made this for us and it was an amazingly light and airy dessert!!



9 egg whites

1 1/4 cup sugar

1 1/2 tsp vinegar

1/4 tsp salt

1 tsp vanilla


2 cups cold whipping cream

1 cup mascarpone cheese

1 cup powdered sugar


1 1/2 cup cherries

1/2 cup sugar

1/2 cup water

3/4 cup red wine

2 tsp vanilla extract

1 Tbsp lemon juice

Preheat oven to 275 degrees.

Beat the egg whites in a mixer on low speed at first and then increase the speed to medium and beat until they get frothy and start to turn white. Slowly add the sugar into the egg whites bit by bit until its all incorporated. Beat the egg whites until they form stiff peaks. Next, add the vinegar and the salt and mix it in on low speed for about 5 - 7 seconds.

Line a baking tray with parchment and using a 9-10 inch plate on top and draw a line around the plate and do the same on the other end so you have two perfect circles. Turn over the paper and put it back on the tray. Take the egg whites and spread them inside the two circles evenly.

Place them in the oven and cook for 1 hour and 15 mins then turn off the heat and let the pavlova cool in the oven slowly. Don't take the pavlova off the parchment paper until it has completely cooled.

Next make the cherry compote. Pit the cherries and slice them in half. Start with pouring the red wine in a sauce pan and heat it to a boil. Continue cooking to reduce the wine to 1/2 a cup. Add the cherries and the rest of the ingredients. Simmer for 30 mins or until the cherries are nice and soft, then set aside to cool.

The cherries should look like this when done.

When the pavlova has cooled completely its time to make the whipped cream by pouring the chilled whipping cream into a chilled mixer bowl. Beat on high speed until the cream starts to get fluffy. Add the sugar and the mascarpone cheese bit by bit and be careful not to over whip the cream. You don't want butter! Set the whipped cream aside.

Assemble the pavlova by placing one of the rounds on a serving platter. Top with half of the whipping cream and a good ladle of the cherry compote.

Place the second round on top of the filling and cover with the rest of the whipping cream and another good ladle of the cherry compote.




Recent Posts

See All


bottom of page