Poached Cherry Petite Pavlovas

These petite pavlovas feature gently poached cherries atop whipped cream and are ideal for summer parties.




Cooking time

45 mins


  • 750 g fresh cherries
  • 100 g caster sugar
  • 120 mL apple juice
  • 2 cinnamon sticks
  • 2 star anise
  • 2 tsp vanilla extract, divided
  • 150 g cherry jam
  • 12 The Country Chef Bakery Co. Petite Pavlovas
  • 400 mL thickened cream
  • 3 tbsp icing sugar
  • 1 tsp vanilla extract
  • Mint leaves, to serve


Add cherries, caster sugar, apple juice, cinnamon, star anise and half the vanilla extract to a saucepan over medium heat. Cook for 8 minutes or until cherries begin to soften but still hold their shape. Use a slotted spoon to transfer the cherries to a heatproof bowl.

Add cherry jam to the syrup in the saucepan and cook for 5 minutes or until the sauce thickens slightly. Remove from heat and pour over cherries and then place in the fridge to chill for 30 minutes.

Meanwhile, whip cream, icing sugar, and remaining vanilla extract together in a bowl until soft peaks form.

Arrange pavlovas on a serving plate and add whipped cream. Spoon cherries and syrup over the top, garnish with mint leaves, and serve.

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