Dessert

Cranberry and cherry pavlova stack

Name: Cranberry and cherry pavlova stack recipe
Yield: 6
Ingredients: 4 large egg whites, at room temperature; 220g caster sugar; 2 tsp white vinegar (see notes); 2 1/2 tsp cornflour; 600g thickened cream, whipped to stiff peaks; 250g frozen or fresh pitted cherries; 150g cranberry; 75g caster sugar; 1 vanilla bean, split and seeds scraped; 1 cinnamon quill

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by Emelia Jackson

CHEF

Nov 21, 2024

"Most of the pav problems people ask me about are weeping pavs, browning pavs, soft pavs and pavs that disintegrate when handling. This pavlova stack solves all of those dilemmas. So much of the challenge of a pav is in the cooking; by spreading the meringue into thin layers, we simplify the process." - Emelia Jackson

What you need to know before you start

If you can, start this recipe the night before to allow the meringue stacks to cool completely in the oven with the door ajar. Overnight is best, however, if you’re pressed for time, a couple of hours is fine, too. You’ll also need 3 baking trays, a stand mixer fitted with the whisk attachment, a bowl, a saucepan and a serving platter. If you don’t have access to a stand mixer, you can simply use handheld electric beaters, or use a whisk and some elbow grease.

When making the pavlova stacks, you only require the egg whites. However, don't let the yolks go to waste! Reserve them for a hollandaise sauce, lemon curd, aioli or custards.

Why is this the best cranberry and cherry pavlova stack

MasterChef winner Emelia Jackson has created a crowd-pleasing favourite that’s ideal for any occasion. Instead of a traditional pavlova, this version features three levers of crispy, pillowy meringue, luscious whipped cream and a sweet and tart homemade cranberry and cherry compote for a show-stopping dessert fit for any dinner table.

“Most of the pav problems people ask me about are either weeping pavs, browning pavs, soft pavs and pavs that disintegrate when handling,” Jackson says. “This pavlova stack solves all of those dilemmas. So much of the challenge of a pav is in the cooking process and by spreading the meringue into thin layers, we simplify the process.”

For more pavlova making tips, follow this guide.

What does vinegar do in a pavlova?

Using vinegar or any acid such as lemon juice or cream of tartar will instantly improve the quality, aeration and stability of your pavlova. Most importantly, it helps stop your pavlova from collapsing. Only use light colour vinegars, as darker vinegars will discolour your pavlova.

What ingredients you’ll need

Egg whites: Beaten egg whites create a light and airy structure for the pavlova base, resulting in a crispy exterior and marshmallow-like interior. Use room-temperature eggs for even better results.

Caster sugar: The fine texture of caster sugar dissolves easily into the egg whites, helping to stabilise the meringue and create a glossy, smooth texture. Sugar is also used in the compote for sweetness.

White vinegar: The acidity of white vinegar helps the meringue to hold its shape and prevents it from collapsing.

Cornflour: Cornflour helps to create a soft, pillowy centre by absorbing any excess moisture and ensuring the meringue has a light, melt-in-the-mouth texture.

Thickened cream: Whipped cream is dolloped between the meringue stacks to add richness and contrast the crunchy texture of the pavlova.

Frozen or fresh pitted cherries: Cherries form the base of the compote, providing a sweet and tart flavour and juicy texture.

Frozen cranberries: Cranberries add a tart and slightly sour note that balances the sweetness of the cherries and deepens the overall flavour profile of the compote.

Vanilla bean: The flavour from the vanilla bean infuses with the compote to create a warm, aromatic sweetness that enhances the natural fruit flavours.

Cinnamon quill: The cinnamon imparts a warm, spicy fragrance and depth.

What is the secret to making a good meringue?

While simple to make, there are a few tips and tricks you should follow for the best possible results with your meringue. Begin by using room-temperature eggs for aeration and to easily dissolve the caster sugar. Add the sugar gradually, and ensure it’s completely dissolved for a smooth texture. If it doesn’t fully dissolve, your meringue will be unstable, and will melt after cooking and drying. Finally, don’t skip the last step of allowing the meringue to cool completely before handling, as otherwise it may crack.

How to store our cranberry and cherry pavlova

This cranberry and cherry pavlova is best enjoyed and served immediately. If you do have any leftovers, place them in an airtight container and refrigerate for up to 2 days. Just note that while the flavours will still be there, the base may become slightly soggy and lose its signature crunch.

How to serve a cranberry and cherry pavlova stack

When you’re ready to assemble your stack, dollop a little cream onto your chosen serving platter to help secure the first meringue piece. Add the first meringue, top with cream and the compote, and repeat two more times, finishing with the fruit compote.

Drink pairings for a cranberry and cherry pavlova stack

This light, fruity and slightly tart dessert pairs well with drinks that complement its balance of sweetness and acidity. Opt for the refreshing bubbles of prosecco, Champagne or a dressed-up gin and tonic to really lean into the Christmas festivities

If you love our cranberry and cherry pavlova stack recipe, try this

For more twists on the classic Aussie pavlova, try these new versions here:

4 large egg whites, at room temperature
1 cup (220g) caster sugar
2 tsp white vinegar (see notes)
2 1/2 tsp cornflour
600g thickened cream, whipped to stiff peaks

Cranberry and cherry compote

250g frozen or fresh pitted cherries
1 cup (150g) frozen cranberries
1/3 cup (75g) caster sugar
1 vanilla bean, split and seeds scraped
1 cinnamon quill

Method

1.

Preheat oven to 110°C/90°C fan-forced. Line 3 baking trays with baking paper.
2.

In a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form. Add the sugar, 1 tbs at a time, whisking for 1-2 minutes between each spoonful. Continue whisking meringue for 10-12 minutes, until sugar has completely dissolved (see notes – check by rubbing the mixture between your fingers; it should be totally smooth).
3.

Combine vinegar and cornflour in a small bowl and fold in 1-2 tbs meringue until thoroughly combined. Add this mixture into the meringue and fold together.
4.

Spoon one-third of the meringue mixture onto each lined tray and spread into a circle roughly 18cm across. Bake for 1 hour 30 minutes. Turn off oven and allow meringues to cool completely in the oven with the door slightly ajar (overnight is best).
5.

For compote, combine all ingredients in a medium saucepan and bring to the boil over medium heat. Cook for 5-7 minutes, until liquid in the pan has reduced and is syrupy. Allow to cool completely.
6.

To assemble, spoon a little cream onto the serving plate to secure and place the first meringue down. Top with one-third of the cream and one-third of the compote, then repeat the process twice more until all the layers are stacked. Finish with remaining compote. Serve immediately.

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Recipe Notes

Vinegar helps stabilise the pavlova, prevents cracking and creates a light, chewy centre. Use light-coloured vinegar, as darker ones will discolour the meringue. Adding sugar gradually while whipping egg whites ensures that each addition is dissolved, so the texture of your meringue is smooth. If sugar doesn’t dissolve fully, your meringue will be unstable, and will melt and become soggy after cooking and drying.