The Nigella’s Morello Cherry Pavlova is the best pavlova recipe I have ever found.

It’s from the great Nigella Lawson so I don’t bother playing around with the base. It always works, it’s always delicious and the best thing about it is that you can make a few variations just by adding other ingredients.

Nigella's Morello Cherry Pavlova | Stay at Home Mum

Feel like a chocolate pav? Add 1/3 cup cocoa. Desiring a pretty pink rose pav? Add a few drops of pink food colouring or fold through 1/3 cup raspberry coulis then sprinkle the outside with rose petals.

I found myself armed with double the number of cherries I needed to create a different recipe this week (and they cost three times more than I thought they would!) that I decided to test my theory once more and created a Morello cherry coulis and folded some through the pav mix.

Nigella’s Morello Cherry Pavlova

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertsCuisine: AustralianDifficulty: Medium

Servings

–

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

310

kcal

Total time

hour

minutes

Light, crunchy meringue crowned with whipped cream and tart morello cherries—Nigella’s Morello Cherry Pavlova is elegant, seasonal, and show-stopping. A perfect dessert for entertaining or cozy gatherings that always feels special.

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Ingredients

The Pavlova
8 egg whites
2.5 cup Caster sugar (500 grams)
4 tsp Cornflour
2 tsp White Wine Vinegar
1/2 tsp vanilla extract
1 Flake Chocolate Bar
The Morello Cherry Coulis
1 tsp Cornflour
1 tbsp Caster sugar
1/2 jar Morello cherries-335 grams

Directions

Preheat oven to 180°C
Beat the egg whites until silky peaks form
Gradually add the sugar one tablespoon at a time, wait a bit before adding the next spoonful
Once all the sugar has been added allow it to mix for another minute or so
Add the cornflower, vinegar and vanilla and fold through with a metal spoon
Add three tbsp coulis and gently fold through
Place dollops of meringue on an oven tray lined with baking paper or create one large circle, place in the oven then turn the heat down to 120°C
Bake for 50 – 60 mins
Turn the oven off, leave the door ajar, and leave to cool down in the oven.
Drain the cherries and place in a saucepan with 1/3 cup of the juice, cornflour and sugar.
Bring to the boil over medium heat and cook until it starts to thicken.
Blitz with a stick blender.
Combine the whipped cream and vanilla extract
Top pav with cream, coulis, fresh cherries and flake

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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