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Pavlova roll with cherry cream

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After a simple yet impressive Christmas dessert? Try this Pavlova roll with cherry cream. Fresh, rich and sweet all at once, it really has the wow factor.

  • Serves8
  • Cook time20 minutes
  • Prep time20 minutes, (+ 2 hours drying, 20 mins cooling & 1 hour chilling time)
Pavlova roll with cherry cream


  • 4 Coles Australian Free Range Egg whites
  • 1 cup (220g) caster sugar
  • 2 tsp cornflour
  • 1 tsp white vinegar
  • Icing sugar, to dust
  • ¾ cup (185ml) thickened cream, extra, whipped, to decorate

Frosted cherries & mint

  • 1 cup (220g) caster sugar
  • ¼ cup (60ml) water
  • 12 fresh cherries, washed, dried
  • 8 small fresh mint leaves

Cherry cream

  • 200g pitted fresh cherries, chopped
  • ¼ cup (55g) caster sugar
  • ½ tsp ground cinnamon
  • 2 tbs water
  • 300ml thickened cream

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the frosted cherries and mint, line a baking tray with baking paper. Place ½ cup (110g) sugar and water in a saucepan over low heat. Stir until sugar dissolves. Cook for 2 mins or until syrup thickens slightly. Set aside to cool. Place remaining sugar in a bowl. Use a pastry brush to lightly brush cherries and mint leaves with syrup. Dip in sugar and turn to coat. Transfer to prepared tray. Set aside for 2 hours to dry.
  2. Step 2

    To make the cherry cream, combine the cherries, sugar and cinnamon in a saucepan. Add water. Cook, stirring, for 5 mins or until cherries release their juices and soften. Increase heat to high. Cook for 2 mins or until syrup thickens slightly. Set aside to cool slightly. Transfer to a food processor and process until smooth. Set aside to cool completely. Place in the fridge to chill.
  3. Step 3

    Preheat oven to 180°C. Grease and line a 24cm x 30cm Swiss-roll pan with baking paper, allowing the sides to overhang.
  4. Step 4

    Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tbs at a time, whisking constantly until mixture is thick and glossy and sugar dissolves. Add the cornflour and vinegar and use a metal spoon to gently fold. Spoon into the prepared pan and smooth the surface. Bake for 10 mins or until meringue is starting to brown.
  5. Step 5

    Place a clean tea towel on a work surface. Top with a sheet of baking paper. Dust with icing sugar. Turn the pavlova, top-side down, onto dusted baking paper. Set aside for 20 mins to cool.
  6. Step 6

    To finish making the cherry cream, use an electric mixer to whisk the cream until firm peaks form. Add the cherry puree and use a metal spoon to gently fold until lightly marbled. Spread the cream over the pavlova. Starting from a short end, carefully roll pavlova to enclose filling, and wrap with baking paper. Place on a baking tray. Place in the fridge for 1 hour to chill.
  7. Step 7

    Unwrap the pavlova and dust with the icing sugar. Top with the extra thickened cream and decorate with the frosted cherries and mint leaves.