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Coffee Cream Pavlova with Cherry Compote

A delicious pavlova with rich flavours to see you through the seasons.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: Festive
Keyword: cherry, coffee cream, Pavlova
Servings: 8
Calories: 350kcal
Cost: £4.00

Equipment

  • 3 Bowls
  • 1 Electric whisk
  • 1 Baking tray with greaseproof paper
  • 1 Frying Pan

Ingredients

For the Meringue

  • 6 large egg whites
  • 300 g caster sugar
  • 1 tbsp corn flour
  • 2 tsp vinegar

For the Coffee Cream

  • 350 ml double cream
  • 0.5 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 shot espresso

For the Cherry Compote

  • 2 handfuls of fresh cherries, chopped
  • 2 tbsp cherry jam
  • 2 tbsp water

Instructions

For the Meringue

  • Pre heat your oven to 110c. 
  • Into a bowl add the egg whites and whisk until soft peaks form. Now add the caster sugar one tablespoon at a time and allow it to mix in really well before adding the next spoonful. Once all the sugar is added keep whisking until there is no graininess.
  • In a separate bowl mix together the corn flour and vinegar and then add this to the meringue mix and whisk for 30 seconds until combined. This process should take about 10 minutes total.
  • Add greaseproof paper to a baking tray and mark out an 8 inch circle. Spoon on the meringue and using a palate knife (or a regular knife will do) and shape your meringue to your desired style. Aim to keep the meringue nice and high, and flatten out the top.
  • Bake in the oven for 90 minutes. Once cooked, turn the oven off and leave to cool in there for a few hours.

For the Coffee Cream

  • In a bowl add the cream, cinnamon and vanilla extract. Whisk until it is firming up and then add the espresso. Keep whisking until you have a lovely soft whip.

For the Cherry Compote

  • Cut your fresh cherries into small pieces. In a pan on low-medium heat add the cherries and water and allow them to soften and the water to reduce a little. Then add the cherry jam and cook together until you have a nice sticky looking sauce that runs off the spoon.

Assembly

  • Use a knife to score out the centre of your meringue on top and carefully knock if through. This will give you a nice cavity for the coffee cream.
  • Spoon in the coffee cream and then top with the cherry compote. Finish with a crowning garnish of the fresh cherries.
  • Serve immediately after assembling to ensure the meringue stays crisp.