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Cinnamon pavlova with cherries
30 m active | 2 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 413
  • Fat about 17g
  • Carbohydrates about 57g
  • Protein about 6g
This is needed
This is needed for 6 people
  • 4 fresh egg whites
  • 1 pinch salt
  • 2 tbsp cocoa powder
  • 1 tsp white wine vinegar
  • 200 g sugar
  • 0.5 tbsp cinnamon
Stewed cherries
  • 300 g frozen cherries
  • 3 tbsp sugar
Yoghurt cream
  • 3 tbsp sugar
  • 2 dl full cream, whipped until stiff
  • 30 g dark chocolate (64% cocoa), finely grated
  • 150 g plain greek yoghurt
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And that's how it's done
And that's how it's done
Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remaining sugar and vinegar, continue to beat until the mixture is fine-textured, glossy and very stiff. Sieve in the cocoa and cinnamon, mix together. Spread the mixture into a circle on a baking tray lined with baking paper (approx. 20 cm in diameter), pull the edge upwards slightly with a fork.
To bake/dry
Bake for approx. 20 mins. in the lower half of an oven preheated to 120°C. Reduce the heat to 100 °C and allow the pavlova to dry out for approx. 2 hrs. Then switch the oven off and leave the pavlova to cool in the oven with the door open.
Stewed cherries
Cover the cherries and sugar in a pan and cook for approx. 5 mins. until soft, allow to cool.
Yoghurt cream
Combine the yoghurt and sugar, mix in the whipped cream. Spread the yoghurt cream and stewed cherries on top of the pavlova. Top with a sprinkling of chocolate.