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Cherry and Rum Pavlova

Large Pav topped with Cherries with a Rum Jelly made from cherry juices.


  • Egg whites x 6

  • Castor sugar x 350gm

  • Cornflour 1.5 dessert spoons

  • White vinegar x 3 teaspoons

  • Cream of tartare x 1 pinch

  • Vanilla essence x 1 teaspoon

  • Tinned cherries pitted 2 x 425gm

  • Gelatine x 3 teaspoons

  • Dark Rum x 2 teaspoons


  • 1.

    Preheat oven to 190 C.

  • 2.

  • 3.

    Beat egg whites until stiff and dry, add sugar slowly dissolving between each additiion, Beat until glossy. Add vinegar and vanilla. Sift dry ingredients and fold in lightly.

  • 4.

    Grease oven slide and place baking paper on top. Pile mixture on in required shape, leave a slight well in the centre.

  • 5.

    Place into oven for 3 minutes - turn oven down to 120 C and bake for an hour.

  • 6.

    Turn oven off and leave in oven until cold.

  • 7.

    Drain cherries and reserve 1 and 1/2 cups of juice. Place juice in saucepan and heat with rum and gelatin until gelatin has dissolved. Pour into shallow dish and set in fridge.

  • 8.

    When pav ready to serve top with whipped cream, layer with chopped jelly, then place cherries on top. Serve dusted with icing sugar (optional)


I find that this tastes better prepared just before serving, not suitable for children due to alcohol - and as it is such a large pav I sometimes serve it in indivdual dishes and keep remaining pav for another time. Serves 10 +

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