Cinnamon Cherry Pavlova

Total time: 2hr 50m
Preparation Time: 30m

For 6 people

Nutritional Information

Contains 413 Kcal, 6g Protein, 57g Carbohydrates, 17g Fat


  • Pavlova
  • 4 fresh egg whites
  • 1 pinch salt
  • 200 g sugar
  • 1 tsp. white wine vinegar
  • 2 tbsp. cocoa powder
  • 0.5 tbsp. cinnamon
  • Cherry Compote
  • 300 g frozen cherries
  • 3 tbsp. sugar
  • Cream
  • 150 g Greek yogurt
  • 3 tbsp. sugar
  • 2 dl full fat cream, whipped until stiff
  • 30 g dark chocolate (64% cocoa), finely grated

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  • Pavlova

    Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remaining sugar and vinegar, continue to beat until the mixture is fine-textured, glossy and very stiff. Sieve in the cocoa and cinnamon, mix together. Spread the mixture into a circle on a baking tray lined with baking paper (approx. 20 cm Ø), pull the edge upwards slightly with a fork.
  • Oven Baking/Drying

    Bake for approx. 20 mins. in the lower half of an oven preheated to 120°C. Reduce the heat to 100°C and allow the pavlova to dry for about 2 hrs. Then switch the oven off and leave the pavlova to cool in the oven with the door open.
  • Cherry Compote

    Cover the cherries and sugar in a pan and cook for approx. 5 mins. until soft, allow to cool.
  • Cream

    Combine the yoghurt and sugar, mix in the cream. Spread the crème and stewed cherries on top of the pavlova. Top with a sprinkling of chocolate.
  • Haltbarkeit:

    Schmeckt firsch am besten.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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