Very Cherry Espresso Pavlovas

Very Cherry Espresso Pavlovas

By: Greg - Peoria, AZ - 2016 Recipe Contest

"Sweet crispy meringue puffs with a soft, chewy, espresso and cocoa center are topped with a lightly sweetened egg custard and tart-sweet cherries. Top this with a dark chocolate cherry espresso whipped cream and heaven awaits!"


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



Featured ingredient: Cherry Creme Coffee 10 oz. Bag Ground

  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 4 egg whites at room temperature
  • Pinch salt
  • ½ teaspoon cream of tartar
  • 2 teaspoons Door County Cherry Crème coffee, finely ground*
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla
  • 4 egg yolks
  • 1½ cups half and half
  • ¾ cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 2 cups cherry pie filling
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons dark chocolate, melted
  • 1 teaspoon Door County Chocolate Cherry Coffee, finely ground*


  1. Preheat oven to 250 degrees. Line cookie sheets with parchment paper (Trace 3 inch circles on bottom of the paper to use as a template when making pavlovas, then place paper upside down on cookie sheet. You will need 10 to 12 circles)
  2. In a small bowl combine sugar and cornstarch. Beat egg whites on medium high speed with an electric mixer. Add salt and cream of tartar, beating until blended. Slowly add sugar mixture, 2 to 3 tablespoons at a time and continue to beat at high speed until mixture is glossy and stiff peaks form. Beat in coffee, cocoa and vanilla just until incorporated. Do not overbeat.
  3. Place mixture by tablespoon onto parchment paper, using circles as templates., With the back of a spoon make a slight indentation into top of pavlovas for filling. (Don’t worry if circles are not perfect. They are supposed to look like little free formed pillows or clouds.)
  4. Bake for 1 hour and 15 minutes. Turn off oven and allow pavlovas to remain in oven an additional 15 minutes. Cool completely on parchment paper. Store pavlovas at room temperature until ready to use.


  1. In a saucepan over medium-low heat, whisk egg yolks and half and half. Once combined, add cornstarch and vanilla, stirring constantly until mixture thickens and comes to a light boil.
  2. Remove from heat and cover with plastic wrap and refrigerate at least 2 hours.

Whipped Cream Topping:

  1. Whip heavy cream on high speed gradually adding sugar until stiff peaks form, Fold in cocoa powder, chocolate and coffee.

To assemble:

  1. Place pavlova on a serving plate.
  2. Top with custard, 1-2 tablespoons cherry filling and whipped topping.
  3. Sprinkle top with powdered sugar and additional coffee, if desired. The custard will cause the pavlovas to soften so assemble them right before serving.
  4. Serves12,*Grind coffee on finest setting and then sift it to remove any coarse bits that remain. It will be the consistency of powdered sugar.

Note: All elements of this recipe can be made ahead of time for quick and easy serving. The pavlovas can be made and stored at room temperature for 5-7 days. The custard and whipped cream can be prepared and refrigerated for 3-4 days.