The pavlovas with cream and cherries are irresistible meringue treats, easy to make and very delicious.
The pavlova is a cake created in honor of the Russian ballerina Anna Pavlova in 1926 with a meringue base and a filling of whipped cream and fruit. The pavlovas with cream and cherries are a small, miniature, and single-serving version of pavlova, spectacular and very simple, perfect as a dessert, for a snack, or to enrich a party buffet.
Read how to make the pavlovas with cream and cherries with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 egg whites
- 7 oz sugar
- 3/4 cup heavy whipping cream
- maraschino cherries
- lemon juice
Preparation of Pavlovas with Cream and Cherries
In a large bowl, whisk the egg whites to stiff peaks with electric beaters.
Add the sugar in a steady stream and a teaspoon of lemon juice, continuing to whisk until you have a firm, well-whipped mixture (this will take about fifteen minutes).Transfer the prepared meringue to a piping bag with a small star nozzle.
Line a baking tray with parchment paper and create meringue discs approximately 2 inches in diameter, piping around the edge of the disc to form a basket.
Create the pavlovas, keeping them spaced apart.Bake them in a static preheated oven at 212°F, placing the tray on the lowest rack of the oven, for fifty-five minutes.
Remove them from the oven and let them cool completely.
Whip the cream to firm peaks. Put it in a piping bag and fill the pavlovas.
Finish with a few maraschino cherries and serve your pavlovas with cream and cherries.
Notes
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