Roasted cherry Pavlova with cinnamon whipped cream

Time 20 minutes
Yields Serves 10 to 12
Roasted cherry Pavlova with cinnamon whipped cream
(Los Angeles Times)

Place the cold cream and the cinnamon into a large bowl (if using a standing mixer, place the ingredients into the bowl of the standing mixer). Using a standing mixer fitted with a whisk attachment, a handheld mixer or a balloon whisk, whip the cream until soft peaks form. Chill until ready for assembly.


Heat the oven to 400 degrees. In a large bowl, combine the cherries, sugar, Armagnac or Cognac and almond oil. Scrape seeds from the vanilla bean into the mixture and combine. Pour the mixture into a medium baking dish and bake until the cherries are slightly soft, about 8 minutes. Remove from the oven and allow to cool slightly before assembling the Pavlova.


When ready to assemble, place the cooled Pavlova shell onto a large platter. Mound the whipped cream in the center, then spoon the roasted cherries over the cream. Cut into slices at the table.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.