Cherry & Cardamon Pavlova

Cherry & Chocolate Pavlova


Indulge in the rich history of the pavlova, a dessert named after the iconic Russian ballerina Anna Pavlova. Crafted in the 1920s, this delicate meringue creation captures the grace and elegance of its namesake. As for cherries, their vibrant sweetness perfectly complements the pavlova, adding a burst of flavour to this exquisite dessert. Enjoy the indulgent flavours of this dessert, a lightened chocolate cherry option, creating a festive irresistible treat.


  • 4 large egg whites (must be at room temperature)
  • 1 pinch of salt
  • 225g of caster sugar
  • 2 tbsp of cocoa powder
  • 1 tsp white wine vinegar
  • 50g of dark chocolate, grated (you can use a food processor to quickly blitz it)
  • 300ml of double cream or whipping cream
  • 450g of cherries, pitted (use a pairing knife or look up the chopstick method)
  • 1 green cardamom pod, deseeded
  • Juice of half a lemon
  • 1 tbsp sugar or honey


  1. Preheat your oven to 150°C/Gas Mark 2. Line a large baking sheet with baking parchment.
  2. In a clean and dry bowl, whisk the egg whites and salt on a low speed to create lots of air pockets. Then increase to medium until they form soft peaks. Gradually start to add the caster sugar, one tbsp at a time, while whisking continuously. The mixture should become thick and glossy and stiff.
  3. Whisk in the sifted cocoa powder in three parts and white wine vinegar. Then, gently fold in the grated dark chocolate using a large metal spoon.
  4. Dollop the meringue mixture onto the lined baking sheet, forming a round shape with slightly higher edges. Bake in the preheated oven for approximately 1 hour. The meringue should be crisp on the outside while still soft and marshmallow-like on the inside. After baking, turn off the oven and let the meringue cool completely inside with the oven door closed. It’s best to make it in the evening and leave it to cool overnight.
  5. Soften half the cherries in some sugar, cardamom seeds and lemon juice on medium heat, to create a syrup. Set aside to cool.
  6. When you’re ready to serve, whip the cream until it reaches a stiff consistency, being careful not to overwhip.
  7. Place the whipped cream on top of the cooled meringue, spreading it out slightly. Spoon the softened cherries and syrup, as well as some fresh pitted cherries, over the cream and serve immediately.


Enjoy your delicious dessert!



Top Tip

Create smaller meringue nests, stored in airtight containers, and keep the cherries and cream in the fridge, ready to serve throughout the week.