Home
Blog
Cherry pavlova with olive oil

Cherry pavlova with olive oil

Tangy yoghurt cream, crunchy pistachios, crisp meringue, and juicy cherries—these single-serve pavlovas are a sweet sensation for eyes and taste buds alike.

Take your pavlova up a notch with the addition of extra virgin olive oil. An extra drizzle of our Greek olive oil or August’s Portuguese Club EVOO is the ideal pairing to cut through the sweetness and adds a shine of gold to this dessert.

Purple fruits are also packed with polyphenols, adding even more goodness. If you don’t have fresh cherries this also works perfectly with frozen cherries, any stone fruit of your choice or forage away in the British hedgerow and pile your meringue high with juicy blackberries.

Here's the method:

Feeds eight

Heat your oven to 180 degrees.
Separate your egg whites and add them to a very clean bowl. Use a handheld mixer or stand mixer to beat the whites to stiff peaks then add half the sugar and continue to beat until stiff peaks form once again, this will take a couple of minutes. Fold though the remaining sugar with a large spoon.
Dollop generous spoonfuls of the mixture onto a parchment-lined baking tray to form roughly 8 individual meringues. Put the tray the oven and immediately turn the temperature down to 120 degrees. Bake for 1 hour.
To make the cherry compot, halve and pit most of the cherries, leaving a few with their stalks for later. Add to a saucepan along with the caster sugar, pomegranate molasses and a small splash of water. Gently simmer on a low heat for 5-10 minutes until bubbling and saucy.
For the yogurt cream, whip the double cream until thickened, but not stiff. You’re looking for a clotted cream-like consistency. Fold through the yogurt and season with a little salt (trust me on this one!)
Once the meringues have finished baking, cool on a wire rack.
To assemble, anchor each meringue on a plate with a smudge of the yogurt cream then add a generous spoonful on top.
Finish with some of the cherry compot, a few fresh cherries, a drizzle of extra virgin olive oil and chopped pistachios.

You may also like...

The olive oil squeeze bottle trend—and why we’re not following it.

The olive oil squeeze bottle format exploded fast, and for understandable reasons: one brand proved there was real, pent-up appetite for a more approachable olive oil experience. This article was written by Citizens of Soil founder Sarah Vachon and Erin Ridley—a certified olive oil sommelier, as well as a former producer, sensory panelist, and competition judge. Originally from California, she is now based in Madrid, Spain. Squeeze bottles are everywhere. Walk into any independent food sho...

True Collagen flatbread with extra virgin olive oil

Delight in the act of “fare la scarpetta” and soak up plenty of liquid gold goodness in the great British sunshine this weekend with these collagen flatbreads, the ideal accompaniment for any dip selection. We’ve joined forces with Ancient + Brave to bring you this no-bake, nutrient-dense Mediterranean flatbread. It’s the ultimate proof that you don't have to separate your health rituals from your cooking practices. Packed with easily digestible, highly absorbable and clinically researche...

Strawberries and cream with olive oil

Give strawberries their main character moment with this recipe. Strawberry season is in full swing and what better way to celebrate than this sophisticated twist on a British flavour classic–strawberries and cream. Sweet, juicy, strawberries, a savoury hint of cracked black pepper and sumac and, of course, the all important drizzle of liquid gold. One word? Heaven. Be prepared to be dreaming about this for weeks. And try not to eat it all at once (optional, not advised). Best paired ...