Vanilla Bean Cherry Pavlovas

These stunning Vanilla Bean Cherry Pavlovas feature a delicate, crisp shell that gives way to a soft, marshmallowy center infused with aromatic vanilla bean paste. To balance the sweetness, each meringue is topped with a tart homemade cherry compote and pillowy vanilla cream, then finished with a sprinkle of our vanilla bean & sour cherry granola for a sophisticated, textural crunch.

by @audreys.table

Prep Time: 45 minutes

Cook Time: 45 - 75 minutes (plus 4+ hours cooling)

Servings: 6-8 mini pavlovas

Ingredients

Vanilla bean pavlova

• 4 large egg whites, room temperature (120 g)

• 1 cup granulated sugar (198 g)

• 2 tsp cornstarch 

• 1 tsp vinegar (white wine vinegar or distilled vinegar)

• ½ tbsp vanilla bean paste (sub vanilla extract)

Vanilla bean whipped cream

• 1 cup heavy whipping cream

• 1 tsp vanilla bean paste (sub vanilla extract)

Cherry compote

• 2 cups frozen pitted cherries 

• 2 tbsp lemon juice 

• 2 tbsp water

• ¼ cup granulated sugar 

To serve

• Jamie’s Farm Vanilla Bean and Sour Cherry Granola

Directions:

For the Vanilla bean pavlovas:

1. Preheat the oven to 225 F. Line a tray with parchment paper.

2. Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Start beating the egg whites on low and increase the speed to medium. Beat for 3-4 minutes until the eggs become white and frothy. 

3. Decrease the speed to low, and slowly add the granulated sugar one spoonful at a time until all the sugar has been added. Increase the speed to high and beat for about 8 minutes, until stiff peaks form. 

4. Turn off the machine and add the cornstarch, vinegar, and vanilla bean paste, then turn the speed to high again until fully incorporated, 1-2 more minutes. 

5. Place a small dab of the egg white meringue mixture under the 4 corners of the parchment paper to adhere the paper to the tray. 

6. Scoop (or pipe) the pavlova into 6-8 mini pavlova shapes of your choice. I like to make mine about 2-3 inches wide and 2-3 inches tall. 

7. Bake the pavlovas for 45 minutes - 1 hour 15 minutes. This will vary depending on the shape and size of the pavlovas. You’ll know they are done when they are dry to the touch. 

8. Turn off the oven and allow the pavlovas to cool completely while still in the oven, between 4 hours to overnight. This is to prevent cracking and deflating. 

9. Carefully remove the pavlovas from the tray. If you are making these in advance, store them in an airtight container for up to 3 days. 

For the Vanilla bean cream:

1. In a medium to large bowl, add the whipping cream and vanilla bean paste. Whisk until the cream reaches very soft peaks - by hand or with a handheld/standing mixer. Set aside. 

For the Cherry compote:

1. To a small pot, add the frozen cherries, lemon juice, water, and granulated sugar. 

2. Place over medium-high heat and stir to combine. Allow the cherries to come to a boil, then decrease the heat to low and simmer. 

3. Cook the cherry mixture for 30 - 35 minutes, stirring occasionally, until the cherries are softened and syrupy. 

Assemble:

1. Place the pavlova on your serving plate and carefully indent the middle of the pavlova to make more room for the toppings. 

2. Scoop the whipped cream on top of the pavlova and top with the cherry compote and a large handful of Jamie’s Farm Vanilla Bean and Cherry Granola. Serve immediately.