Fresh Apricot and Cherry Pavlovas

by Anne Papina on January 5, 2007

Fresh Apricot and Cherry Pavlovas
Prep time
Cook time
Total time
Recipe type: Dessert
  • 3 large egg whites (about ½ cup)
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • ½ teaspoon almond extract
  • ⅔ cup sugar
  • 1 cup white chocolate baking chips, divided
  • 18 cherries with stems (about 6 ounces), pitted
  • ½ cup plus 3 tablespoons heavy cream
  • 8 fresh apricots (about 1 pound), pitted and sliced
  • Apricot preserves
  • 1 tablespoon orange juice or rum
  1. Preheat oven to 200 degrees F. To make 6 individual Pavlovas (meringues) line 2 large baking sheets with foil or parchment paper.
  2. In a bowl of an electric mixer, combine egg whites, cream of tartar, salt and almond extract; beat until soft peaks form. Gradually beat in sugar; beat until whites are stiff and glossy peaks form, about 5 minutes.
  3. With a spoon, spread meringue into 6 (4-inch) circles on baking sheets. With the back of a spoon, make a depression in the center of each meringue to form a "nest" with about a 1-inch high edge. (If desired, a pastry bag may be used to pipe meringues).
  4. Bake for 2 hours; turn off oven and leave meringues in oven until dry, about 1 hour.
  5. Meanwhile, melt ½ cup of the chips following package directions. Dip cherries halfway into chocolate; place on aluminum-foil lined baking pan; refrigerate until ready to use.
  6. In a microwave, melt remaining ½ cup chips with 3 tablespoons cream; mix well.
  7. In a medium bowl, beat remaining ½ cup cream until soft peaks form. Gently fold in the melted chip and cream mixture.
  8. Remove Pavlovas from foil. Divide cream mixture among Pavlovas; arrange apricots over cream.
  9. Melt and strain enough preserves to make ¼ cup; stir in juice; brush over apricots.
  10. Serve with chocolate-dipped cherries. If desired, serve with additional strained apricot preserves.
To make one large Pavlova, line 1 baking sheet with foil or parchment. Spread meringue into a 9-inch circle.


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