Cherry and Coconut Pavlova


For The Pavlova

  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 330g caster sugar
  • 2 tbsp cornflour
  • 1 tsp white vinegar
  • 30g desiccated coconut
  • 300g jar good-quality cherry jam, room temperature, stirred to loosen
  • Fresh Annabel’s Deliciously British Cherries & baby mint leaves, to serve

For The Coconut Cream

  • 500g sour cream
  • 100g thickened cream
  • 100g coconut cream (cream taken from the top of the can, reserve remaining cream for another use)
  • 80g icing sugar mixture
  • 2 tbsp coconut liqueur or coconut essence
Cherry Coconut Pavlova


  • Preheat the oven to 160°C. Draw a rough 18cm x 33cm rectangle on a piece of baking paper and use it to line a large greased oven tray.

  • Place egg whites and cream of tartar in a stand mixer fitted with the whisk attachment and whisk on medium speed to soft peaks. With the motor running, add 1 tbs sugar every 30 seconds and continue whisking until well incorporated. Whisk for a further 5 minutes or until the mixture is thick and glossy and the sugar has dissolved.

  • Add the cornflour and whisk until combined, then whisk in the white vinegar. Fold through coconut. Place the meringue into the centre of the rectangle and, using a palette knife, spread the meringue into the shape of the rectangle with waves and swirls on top.

  • Reduce oven temperature to 100°C. Bake the pavlova for 1 hour 20 minutes to 1 hour 30 minutes or until dry to touch. Turn off the oven and let cool in the oven overnight or until cooled completely.

  • For the coconut cream, whisk the creams and sugar in a stand mixer to soft peaks, then fold in the coconut liquor. Refrigerate until ready to use.

  • Place meringue on a serving platter and spread with cream mixture. Drizzle with loosened jam and scatter with extra fresh Annabel’s Deliciously British cherries and mint leaves to serve.