Amaretto Cherry Pavlovas
Hello! There’s nothing quite as beautiful as a traditional pavlova — crisp on the outside, soft and marshmallowy inside, and piled high with cream and fruit. This recipe for Amaretto Cherry Pavlovas takes that classic dessert and gives it a twist with homemade fresh cherry jam, silky white chocolate whipped cream, and plenty of decorative touches. Whether you’re hosting a gathering or just want to try new recipes that feel elegant yet approachable, this one deserves a spot on your baking tray.
I’ve made countless pavlovas over the years while developing recipes for my blog, writing my cookbook, and working in a bakery, and they never fail to impress. This recipe for Amaretto Cherry Pavlovas is one of my favorites because it takes a traditional pavlova and elevates it with homemade cherry jam, silky white chocolate whipped cream, and a drizzle of melted chocolate.
Best Amaretto Cherry Pavlovas Recipe
What sets this recipe apart is the flavor balance: tart-sweet cherries, smooth cream, and light, crunchy meringue all come together perfectly. The ingredients are simple — egg whites, sugar, and a few pantry staples — but the result feels refined. Beating the egg whites to soft peaks before gradually adding sugar ensures your meringue mixture bakes up with that signature crisp shell and soft center. Swirled with Amaretto for a hint of warmth, these pavlovas are festive, sophisticated, and unforgettable.
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Cherry Jam
To make the cherry jam, combine pitted fresh cherries, sugar, and lemon juice in a small saucepan. Cook until the fruit releases its juices and begins to break down. Stir in a little cornstarch slurry to thicken, then finish with Amaretto for depth. The jam can be stored in the fridge for up to a week, making it a convenient make-ahead component.
Pavlovas
Line a baking tray with parchment and preheat your oven low and slow — that’s the secret to pavlovas. In a spotless bowl, whip egg whites with a pinch of salt until foamy, then beat to soft peaks. Add sugar a spoonful at a time until the meringue mixture becomes glossy and holds stiff peaks. Fold in vinegar, cornstarch, and Amaretto.
For an extra flourish, streak the inside of your piping bag with pink food coloring before piping nests. Bake until set, then let them cool in the oven with the door propped open.
White Chocolate Whipped Cream
Melt chopped white chocolate with a splash of cream, then let it cool. In a chilled bowl, whip the remaining cream until soft peaks form, then drizzle in the cooled white chocolate mixture. The result is a luscious cream that’s sturdy enough to hold its shape but still light as air.
Assembly and Decoration
To assemble, spoon jam into the centers of the cooled pavlovas, then add the whipped cream. Top with more cherry jam for color. Drizzle melted white chocolate across the tops, then shave curls for garnish. You can also add fresh fruit like raspberries, strawberries, or even crushed pistachios for color and crunch.
Storage
Unfilled pavlovas keep well in an airtight container at room temperature for up to 2 weeks (depending on humidity). Once filled, they’re best served fresh but can be stored in the fridge for 1–2 days without losing too much texture.
Tips & Tricks for Amaretto Cherry Pavlovas
- Always use a clean, grease-free bowl when whipping egg whites — even a trace of yolk or fat will prevent proper volume.
- A pinch of salt helps stabilize the whites early on.
- Don’t skip the cornstarch and vinegar; they help create the signature marshmallowy interior.
- Try experimenting with different fruit toppings like raspberries or strawberries for seasonal variety.
Variations
- Swap the Amaretto for vanilla extract if you want to keep it nut-free.
- Top with a mix of raspberries, strawberries, and cherries for a bright, fruity look.
- Sprinkle chopped pistachios over the whipped cream for a crunchy, colorful finish.
FAQ for Amaretto Cherry Pavlovas
Can I make pavlovas ahead of time?
Yes! Bake the shells in advance and store airtight. Fill them just before serving for the best texture.
Do I need to use fresh cherries?
No — frozen cherries work beautifully. Just be sure to cook them down until they release their juices and thicken properly.
What if I don’t have Amaretto?
Almond extract, cherry liqueur, or vanilla are all excellent substitutes.
How do I know when the pavlovas are done baking?
They should feel dry to the touch and lift easily off the baking tray. Leaving them to cool slowly in the oven helps prevent cracking.
Similar Recipes
If you loved these Amaretto Cherry Pavlovas, you’ll also enjoy all of other ones! Try these Blackberry Pavlovas or these cute Easter Lemon Pavlovas! For more cherry goodness, try these Cherry Turnovers, Chocolate Cherry Cake, or Almond Cherry Bars!
These Amaretto Cherry Pavlovas are the kind of dessert that makes any occasion feel special — light, crisp, and filled with fresh, flavorful layers. I hope you’ll give this recipe a try! If you do, don’t forget to leave a review and tag me on Instagram so I can see your beautiful pavlovas.
Amaretto Cherry Pavlovas
Ingredients
Cherry Jam
- 2 cups pitted cherries, fresh or frozen 240g
- ¼ cup Domino® Baker’s Sugar™ 50g
- 1 tbsp lemon juice
- ½ tbsp cornstarch
- 1 tbsp water
- 1½ tbsp Amaretto or cherry liqueur, or vanilla extract
Pavlovas
- 4 large egg whites 130g, room temperature
- 1 cup Domino® Baker’s Sugar™ 200g
- 1 tsp cornstarch
- ½ tsp Amaretto or cherry liqueur, or vanilla extract
- 1 tsp white vinegar
- A drop of pink food coloring
White Chocolate Whipped Cream
- 1 cup heavy cream, divided 240ml
- ¾ cup white chocolate, chopped 113g
Decoration
- 1 white chocolate 113g, divided
Instructions
Cherry Jam
- In a small saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until cherries soften and break down (about 8–10 minutes). If the mixture dries out, lower the heat and add a splash of water.
- Mix cornstarch and water in a small bowl until dissolved. Stir into the saucepan and cook until the jam thickens, about 1–2 minutes. Add Amaretto and remove from heat.
- Transfer to a bowl, cover with plastic wrap, and let cool. Refrigerate at least 2 hours (up to 1 week).
Pavlovas
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean, dry bowl, beat egg whites on medium speed until foamy (about 2 minutes).
- Gradually add sugar, 1 tbsp at a time, beating on medium-high until stiff, glossy peaks form and sugar is dissolved. The meringue should be thick and hold its shape.
- Add vinegar, cornstarch, and Amaretto. Beat briefly to combine.
- For spooned pavlovas, simply drop 8 spoonfuls of the meringue mixture onto a parchment-lined baking tray. Use the back of the spoon to shape into circles, then gently press down the centers to create a hollow “nest.”
- For piped pavloavs, fit a piping bag with a large round or star tip. Brush streaks of pink food coloring inside the piping bag. Pipe a circle as the base on a parchment lined baking try., then pipe around the edge to build up the sides, leaving a hollow center.
- Bake for 1 hour 15 minutes. Turn oven off, prop the door open, and let pavlovas cool inside for 1 hour (or overnight) to dry out.
White Chocolate Whipped Cream
- Heat ¼ cup (60 ml) cream and pour over white chocolate. Stir until smooth. Let cool to room temperature.
- Chill a mixing bowl and beaters for 10–15 minutes. Pour in remaining ¾ cup (180 ml) cream and whip until almost stiff.
- Gradually drizzle in cooled white chocolate mixture, whipping until medium-stiff peaks form. Do not overwhip.
Decoration
- Melt half of the white chocolate bar in the microwave (short bursts, stirring). Transfer to a piping bag or use a spoon to drizzle.
- Spoon 1 tbsp cherry jam into each pavlova. Pipe or spoon whipped cream on top. Add more cherry jam.
- Drizzle melted chocolate over pavlovas. Use a vegetable peeler to shave curls from the remaining chocolate bar for garnish.
