There is nothing like a heart shaped cherry Pavlova to celebrate Valentine’s day with delicious glamour!
When it comes to vintage recipes, I have both made and eaten quite a few disgusting dishes.
On the other hand, I have only found delicious vintage desserts!
America might not be known for it’s culinary prowess on top of the stove, but put it inside the oven and we have the rest of the world beat!
Today’s Valentine’s Day special episode of Making It Modern goes through the history of my favorite sweet treat, the Pavlova.
Check it out:
You may have noticed this week’s video is a bit different from the rest. That is because I did what is called a “collab” video with other YouTubers. I would love it if you made sure to watch their videos as well!
If you want to make a Cherry Berries On A Cloud for your family, here is the original recipe.
Spiced Cherry Pavlova
- 3 egg whites
- 1/4 cream of tartar
- 3/4 cup sugar
- 1 cup heavy cream
- 3 oz cream cheese
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1 cup mini marshmallows (optional)
- 4 1/2 cups fresh or frozen pitted cherries
- 1 cup orange juice
- 1/2 cup sugar
- 1 cinnamon stick
- 1 star anise pod
On the backside of a large piece of parchment paper, lightly draw a 9 inch heart with pencil. Flip the page over and place on a baking tray.
Next, beat together the egg whites and cream of tartar until frothy.
Then beat in the sugar 1 tablespoon at a time until stiff and glossy.
Spoon the meringue on top of the paper making sure to build up the sides.
Bake for 1 1/2 hours at 275. Then turn off the oven and let it sit inside for another hour. Remove from oven and let it cool completely.
Beat the heavy cream until fluffy and set aside.
In a bowl mix together the room temperature cream cheese with the 1/2 cup of sugar and the vanilla until smooth.
Gently fold the cream cheese mixture, mini marshmallows, and the whipped cream until combined.
Carefully pile the creamy concoction on top of the cooked and cooled pavlova.
Cover and chill.
Spiced Cherry Compote
In a sauce pan over medium heat, stir together the cherries, sugar, orange juice, cinnamon and star anise.
After 10 minutes transfer the cherries to a separate bowl and leave the liquid, cinnamon stick, and star anise in the pot to continue to reduce.
In 15-20 minutes the liquid should be thick enough to coat the back of a spoon.
Remove the cinnamon stick and star anise.
Pour the juice over the cherries.
Carefully pour the cherry mixture over the top of the chilled meringue.