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)

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 287kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 2g
  • Carbohydrate 70g
  • Sugar 67g
  • Sodium 10mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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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