Pistachio cherry pavlova with whipped cream, fresh cherries, and pistachio drizzle. A dreamy, easy dessert perfect for Christmas or summer entertaining.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Fun Desserts Ideas
Let me preface that this is not a recipe for pavlova itself (there are hundreds of those, I like this one and this one). But rather, it’s a fun idea for pavlova topping so that even you get a store-bought pav base, you can still turn it into a show-stopping dessert. And, of course, you can bake your own pavlova ahead of time.
For the topping, I was inspired by both the season and the trends. Think fresh summer cherries, some cooked down into a tangy-sweet syrup, layered with pillowy whipped cream and a warm drizzle of pistachio spread (aka green gold that’s all over the social media).
This pavlova dessert has a creamy-crunchy-sweet combo going that’s honestly addictive. Bonus? It’s easy to prep ahead, and feels way fancier than it is.
👩🍳 For more desserts, try this mango cheesecake, this lemon tiramisu, this vanilla cakes in a jar, and you might also like these Christmas desserts.
What You’ll Need
Here is what you’ll need for this pistachio cherry pavlova recipe. Find the full measurements in the recipe card below.
- Pavlova – use a store-bought shell or homemade (round, approximately 9-10 inches). Either works beautifully.
- Fresh cherries – some get simmered into a tangy-sweet compote, others stay fresh for bite and brightness. Yes, fresh cherries are best in this recipe! No cherries? Raspberries or strawberries will also shine here.
- Caster sugar – helps sweeten and thicken the cherry glaze.
- Lemon juice – for a bit of zing to balance the sweetness.
- Thickened or heavy cream – whipped to soft peaks, adds luscious texture. No sugar is added!
- Pistachio spread – this stuff is creamy, nutty, and slightly sweet. You’ll warm it up so it becomes drizzle-friendly. I used Pistachio Papi brand but you can use any sweetened pistachio spread or sub with melted white or dark chocolate for a Black Forest twist.
- Chopped pistachios – for crunch and that unmistakable nutty bite.
- Fresh mint (optional) – makes it look extra fancy and fresh. I used it in my first test of this pavlova, but not in the second.
How To Make Pistachio Cherry Pavlova
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for pistachio cherry pavlova.
- Pit and halve the cherries. Gently press down on the cherry with a knife to release the pip. Set aside a few whole ones with stems for garnish.
- Simmer ⅔ of the cherries with sugar, lemon juice, and water for 15 minutes until slightly syrupy. Cool down completely!
- Whip the cream until thick but not totally stiff.
- Warm the pistachio spread until it’s pourable. You can do this in a microwave for 30-45 seconds.
- Chop the pistachios and prep your toppings.
- Assemble! Spread cream over pavlova, drizzle pistachio spread, spoon on cooked cherries and syrup, top with fresh cherries and pistachios.
- Garnish with mint and serve with extra cherries and pistachio spread on the side.
Watch The Video
Recipe Tips
- Make-ahead: Cook the cherry compote and whip the cream earlier in the day. Store both in the fridge. Pavlova can be stored at room temp (unassembled) for a day or two.
- Storage: Once assembled, it’s best eaten the same day. But leftovers can go in the fridge for 1-2 days—just expect a little softening.
- Variations: Swap cherries for other berries or even poached peaches. Drizzle with chocolate or a honey-vanilla mix instead of pistachio.
- Serving note: I like to have extra cherries and extra pistachio drizzle on the side. If your pistachio spread thickens again, just reheat gently in the microwave before serving.
Serving Suggestions
This is a dessert that demands a crowd—it’s rich, light, and messy in the best way. Serve it after a summer BBQ, as a holiday centrepiece, or for a fancy-ish Sunday lunch. And, of course, it’s great for summer-time Christmas. Goes perfectly with a glass of bubbly or a sharp coffee.
💬 If you’ve tried this pistachio cherry pavlova or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Video
Ingredients
- 1 large round pavlova shell store-bought or homemade
- 4 cups fresh cherries
- 2 tablespoons white sugar caster
- Juice of ½ lemon
- ¼ cup water
- 15.2 fl oz thickened or heavy cream 450 ml
- 3 tablespoons smooth Pistachio Papi spread
- ⅓ cup finely chopped pistachios
- Fresh mint leaves optional, for garnish
Instructions
- Prep cherries: Set aside 5–6 whole cherries with stems. Pit and halve the rest. Use a knife to gently press down on the cherries to release the pips.
- Cook cherry compote: In a small pot, combine 2 cups cherry halves, 2 tablespoons of sugar, lemon juice (½ of lemon), and ¼ cup water. Bring to a boil, then simmer for 15 minutes until slightly syrupy. Cool completely. You can do this ahead of time and store in the refrigerator.
- Whip cream: Beat cream until very thick but not totally stiff. Chill until ready to use.
- Warm pistachio spread: Microwave for 30–45 seconds until pourable.
- Assemble pavlova: Place pavlova on a platter. Spread whipped cream over top. Drizzle with pistachio spread, spoon over cherry compote and syrup, add fresh cherry halves and whole cherries. Sprinkle chopped pistachios. Garnish with mint if using.
- Serve: With extra cherries and pistachio drizzle on the side.
Notes
- Can I make this ahead of time? Yes! Prep all the toppings in advance and assemble just before serving to keep it crisp. Cook the cherry compote and whip the cream earlier in the day. Store both in the fridge. Pavlova can be stored at room temp (unassembled) for a day or two.
- What if I can’t find Pistachio Papi? Any smooth, sweetened pistachio spread will work. Or go wild and swap for melted chocolate.
- Can I use frozen cherries? Fresh is best, but if cherries are out of season, thawed frozen cherries will work for the compote (not great for fresh topping though).
- What’s the best way to pit cherries? No fancy tools needed—slice along the top, press gently with the side of a knife, and pop out the pit.
- Storage: Once assembled, it’s best eaten the same day. But leftovers can go in the fridge for 1-2 days—just expect a little softening.
- Variations: Swap cherries for other berries or even poached peaches. Drizzle with chocolate or a honey-vanilla mix instead of pistachio.
- Serving note: I like to have extra cherries and extra pistachio drizzle on the side. If your pistachio spread thickens again, just reheat gently in the microwave before serving.
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