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Pistachio Cherry Mini Pavlovas

Serves icon Serves 6
Cook Time icon 1.5 hrs

Dreamy, creamy, and oh-so-delicate, this mini Pavlova with pistachios and cherry compote is a light and sweet dessert sure to impress your guests.

What do I need?

For the pavlovas:

  • 4 large free-range egg whites
  • ½ tsp salt
  • 240 g caster sugar
  • 1½ tsp cornflour
  • ¾ tsp white wine vinegar
  • 70 g shelled pistachios, roughly chopped

 

For the cherry compote:

  • 200 g caster sugar
  • 225 mL orange juice
  • 3 tbsp lemon juice
  • 600 g cherries, stalks removed and pitted

 

For the vanilla yoghurt cream:

  • 250 mL double cream
  • 1 tsp vanilla bean paste
  • 6 tbsp Greek-style natural yoghurt

How do I make it?

  1. Preheat the oven to 140°C and line a large baking sheet with baking paper.
  2. In a large, clean mixing bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
  3. Gradually add the sugar, 1 tablespoon at a time, until the mixture is stiff, shiny, and smooth when rubbed between your fingertips. Any undissolved sugar will cause the meringue to weep.
  4. Gradually whisk in the cornflour and vinegar, then fold in all but a generous heaped tablespoon of the chopped pistachios.
  5. Spoon 6 large tablespoons of the meringue mixture onto the baking sheet, spacing them well apart. Use the back of a spoon to spread each mound into an 8 cm round, creating a slight dip in the centre. Sprinkle with some of the reserved pistachios.
  6. Bake for 45 minutes, then turn off the oven, crack the door open, and leave the pavlovas to cool inside.
  7. To make the cherry compote, combine the sugar, orange juice, and lemon juice in a pan. Heat over low heat until the sugar dissolves. Add the cherries, bring to the boil, and simmer gently for 10 minutes until tender.
  8. Use a slotted spoon to transfer the cherries to a small bowl. Increase the heat and boil the syrup rapidly, stirring occasionally, until reduced by about half. Let it cool slightly, then pour back over the cherries and chill until needed.
  9. Just before serving, whip the cream and vanilla bean paste to soft peaks, then fold in the yoghurt.
  10. Spoon some of the cream mixture into the centre of each pavlova, top with cherry compote, and sprinkle with the remaining pistachios. Serve immediately.