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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)
1

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.

2

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.

3

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.
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