Recipes Desserts:

Pavlovas with Cardamom Spiked Stone Fruit

Kathleen Korb
Pavlovas with Cardamom Spiked Stone Fruit


Serves 6″

  • 4 eggs, room temperature
  • pinch of salt
  • 1 cup of superfine granulated sugar + 3 tablespoons
  • 1teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 teaspoons cornstarch
  • 3-4 ripe nectarines or peaches
  • 1/2 pound of cherries
  • squeeze of lemon juice
  • ½ teaspoon ground cardamom
  • 1 cup heavy whipping cream


  • Stand mixer with whisk attachment
  • Parchment paper

The Prep

  • Preheat oven to 350°F.  Cut a piece of parchment paper to fit a sheet pan. Make a template for the pavlovas by tracing 6 four-inch circles on the parchment, using a large glass as your guide. Keep them spaced out, so the pavlovas wont touch. Turn the parchment over on the sheet tray, with the marked side facing down.
  • In the bowl of a stand mixer fitted with a whisk, beat the egg white and salt on medium speed until soft peaks form.  Turn the speed to medium high, and gradually pour 2 cups of sugar into the bowl in a steady stream. Turn mixer to high, and beat until stiff glossy peaks are formed, about five minutes. Stop the mixer, and sprinkle the vanilla extract, vinegar, and cornstarch over the top. Beat for 30 more seconds to make sure all ingredients are combined.
  • Using a small spatula or spoon, mound the pavlovas on the templates. Make a slight well in the center. Transfer to the oven, and reduce heat to 225°F and bake for an hour. Pavlovas will be crisp on the outside, and sound hollow on the inside when ready, and remain white or just lightly browned. Turn oven off and leave door cracked.  Allow to cool in the oven completely, or overnight.
  • When almost ready to serve, slice the nectarines or peaches from the pit with four cuts, and then cut each section into thin slices. Toss in a medium bowl with a squeeze of lemon juice, and 3 tablespoons of sugar. Pit the cherries and slice, quarter or halve (or a little bit of each for some texture) and add the to the nectarines. Add ½ teaspoon of cardamom, then more to taste. Allow fruit to macerate for 20 minutes.  (This can be done a little earlier if you are in entertaining mode.)
  • In the bowl of a stand mixer fitted with a whisk, beat heavy cream medium-high speed until stiff peaks form. Sweeten with a little sugar if desired, but it’s not necessary with the sweet pavlova.
  • Just before serving, top each pavlova with a hearty dose of whipped cream, and fruit, and drizzle with the syrup from the fruit. 
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