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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.

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.