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Cherry Vanilla Crumble Pavlova Clouds

  • Yield: 6 1x

Ingredients

Scale
  • For the Pavlova Clouds:
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1 tsp cornstarch
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • Pinch of salt
  • For the Cherry Vanilla Filling:
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • 1 1/2 cups fresh cherries, pitted and halved
  • 1 tbsp cherry preserves
  • For the Vanilla Crumble:
  • 1/2 cup all-purpose flour
  • 1/4 cup old-fashioned rolled oats
  • 1/4 cup light brown sugar
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp vanilla extract
  • For Garnish (optional):
  • Fresh cherries
  • Vanilla bean specks
  • Fresh mint leaves

Instructions

  1. Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. Beat the egg whites with the salt until soft peaks form.
  3. Gradually add the granulated sugar, beating until stiff, glossy peaks develop.
  4. Fold in the cornstarch, vinegar, and vanilla extract.
  5. Spoon the meringue into 6 cloud-shaped mounds with shallow centers.
  6. Bake for 75–85 minutes, then turn off the oven and let the pavlovas cool completely inside with the door slightly open.
  7. Meanwhile, combine the flour, oats, brown sugar, and salt. Stir in the melted butter and vanilla until crumbly.
  8. Spread the crumble mixture onto a baking tray and bake at 350°F (175°C) for 12–15 minutes, stirring once, until golden. Cool completely.
  9. Whip the heavy cream with the powdered sugar and vanilla bean paste until medium peaks form.
  10. Toss the cherries with the cherry preserves.
  11. Fill each cooled pavlova with whipped cream, then spoon the cherry mixture on top.
  12. Sprinkle generously with the vanilla crumble, garnish with fresh cherries, vanilla bean specks, and mint, then serve immediately.
  • Author: Chef Stella

Nutrition

  • Calories: 385
  • Sugar: 40 g
  • Fat: 20 g
  • Carbohydrates: 48 g
  • Protein: 5 g