This dessert is graceful, beautiful, and romantic. It strikes a perfect balance of crispy with marshmallow and soft centers. Pair this with our Late Harvest Orange Muscat for a unforgettable end to delicious meal.


6 egg whites, room temperature

¼ tsp cream of tartar

1 tbsp lemon juice

½ tbsp corn starch

1 cup granulated sugar

Passion Fruit Chantilly

1 cup heavy cream

2 tbsp passion fruit puree (or vanilla extract)

¼ cup granulated sugar

Macerated Cherries

3 dozen fresh Bing cherries, pitted

¼ cup dark balsamic vinaigrette

¼ cup honey


1 cup thinly sliced kumquats (skins on), remove any seeds that remain after slicing

1 cup orange juice

½ cup granulated sugar

1/2 tsp anise seeds


Serves 12
Prep Time: 20 minutes
Cook Time: 6 hours

Tip: If you want to minimize prep time for recipe, use mixture of fresh berries instead of cherries and kumquats, it will be equally delicious.


Preheat oven to 225° F

In electric mixer bowl combine egg whites, cream of tartar, lemon juice, and corn starch. Begin to mix at medium speed for 2 minutes.

Gradually add sugar to mixture.

Continue mixing on medium until glossy and hard peaks begin to form, about 10 – 12 minutes.

Add mixture to pastry piping bag with piping tip inserted.

Line baking sheet with parchment paper. Start piping pavlovas by making a round circle about 4 inches in dimension, and pipe smaller circles on top until round dome formed. Leave 2-inch space in between each pavlova.

Bake for about 10 minutes. Reduce temperature to 175°F and continue to cook until well firm and completely dry. This can take 4 – 5 hours.

Allow pavlovas to cool and reserve until needed.

Passion Fruit Chantilly

In large mixing bowl combine cream and passion fruit puree, whip at medium speed. Steadily add sugar to mixture while whipping.

Mix until soft peaks form, about 5 minutes, and reserve in fridge until needed.

Macerated Cherries

In medium saucepan combine all ingredients and bring to low simmer for about 15 minutes or until reaches syrup-like consistency. Stir occasionally. Reserve until needed.


Use paring knife to make a hole on bottom of pavlova and pipe Chantilly into hole.

Place pavlova in center of plate, garnish with cherries and kumquats. Enjoy!

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