Cinnamon pavlova with cherries

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 white
  • 1 pinch salt
  • 200 g sugar
  • 1 tsp white wine vinegar
  • 2 tbsp cocoa powder
  • 0.5 tbsp cinnamon
  • Stewed cherries
  • 300 g frozen cherries
  • 3 tbsp sugar
  • Yoghurt cream
  • 150 g plain greek yoghurt
  • 3 tbsp sugar
  • 2 dl full 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 in diameter), pull the edge upwards slightly with a fork.
  • To bake/dry

    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 out for approx. 2 hrs. Then switch the oven off and leave the pavlova to cool in the oven with the door open.
  • Stewed cherries

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

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

    This dessert tastes best fresh.

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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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