Harry and David’s Cherry Nutella Pavlova Recipe
Enjoy this Cherry Nutella Pavlova Recipe made with Harry & David’s Cherry-Oh! Cherries and a delicious chocolate pavlova – a simple summer recipe!
Last week I put my party dress on and my husband and I hosted a delicious, intimate dinner party in our backyard. It was the most glorious evening with some of our dearest friends, and long past due.
Sometimes I feel like I need to be a better friend when it comes to invitations, because even though my intentions are always good, there’s just one missing ingredient that gets in the way: TIME.
(My friend helping me out with dessert.)
I’ve discovered that I’m also not quite the multi-tasker that I once was. I don’t seem to get everything done that I’d like to accomplish. Maybe this is a familiar scenario to you, too.
But on this night, as we sat with good friends for hours under the party lights, around the table on our side patio, relishing catching up on good times, I tried to soak it all in.
We create a simple, pleasant environment for our guests. It was respite that can’t help but grow the soul.
Especially when good food is involved, like the scrumptious Harry and David cherries that I used in a delightful summertime dessert, perfect for entertaining.
Which, by the way, I’m not sure you’ve heard of Harry and David’s Fruit of the Month Club, but this week I received some amazing fruit:
Hip, hip, hooray for the best cherries you’ve ever tasted. So plump and crunchy they’ll pop when you bite them. So sweet they can even make you blush. These cherries are handpicked at the peak of ripeness from a handful of small orchards in the Northwest, where the climate, volcanic soil, and plentiful water make for ideal growing conditions.
We enjoyed eating them out of the box. And as a snack out under our patio.You can also pair cherries with wine and cheese, toss them in a salad (depitted) or add some sugar and make cherry compote.
Cherry Nutella Pavlova
So with the very last of the cherries, I made a delicious dessert for our friends … Cherry Nutella Pavlova, garnished with fresh mint from our garden.
Even the little kids loved it (but who doesn’t love Nutella?)
Are you ever creative with cherries, or does your family eat all of them before you even get a chance to try a recipe?
Get the Recipe:
Harry and David's Cherry Nutella Pavlova
- 6 egg whites
- ¼ tsp. cream of tarter
- 1 cup sugar
- 1 tsp. white vinegar
- 1 tsp. almond extract
- ¼ cup cocoa
- 1 tsp. cornstarch
- 2-3 cups cherries, pitted and sliced in half
- ½ cup heavy whipping cream
- ¼ cup powdered sugar
- ½ cup sour cream
- ½ cup Nutella
- 1 tsp. vanilla
- Fresh mint
- Preheat oven to 250 degrees. Line a baking sheet with parchment paper, cutting a 10-inch circle from the paper.
- In a large bowl, combine egg whites and cream of tartar. Beat at medium-high speed until foamy. Gradually beat in the sugar, a tablespoon at a time. Continue beating until stiff peaks form. Fold in the vinegar and almond extract.
- In a small bowl, combine the cocoa and cornstarch. Mix well and gently fold into the egg white mixture. Spoon this mixture onto the circle of parchment paper. Bake for 1 1/2 hours. Turn oven off and let meringue cool completely in the oven.
- Beat the cream and powdered sugar until stiff peaks form. Add in the sour cream, Nutella and vanilla. Mix cover, and chill.
- Pit and cut cherries in half and set aside.
- Just before serving, assemble the pavlova by spooning the cream over the center of the meringue, and then place the cherries on top of the cream. Garnish with fresh mint and serve.
This post is sponsored by Harry and David, but all opinions are my own.
Your dessert is stunning. I’ll admit that most cherries don’t make it into recipes around here…we love to just fill up on their natural goodness when they’re at their peak each summer. I’ve had Harry and David cherries before, and know just how over-the-top good they are. Want!!!
This looks amazing, Sandy! I love Harry & David fruits. xoxo Hope you’re having fun in Utah this weekend!!
Looks yummy! I rarely buy cherries but this recipe gives me a reason too!! Your comment about multi tasking brought up a question in my mind , “Are you sure it isn’t because you want to do more now than you did before? Truth is what you do accomplish is assuredly more than many people! :) Happy Summer!
What a beautiful dessert. Harry and David’s cherries are gorgeous!!
“can’t help but grow the soul” Oh my goodness, I love that! Thanks for the encouragement…always!
Looks and sounds wonderful, and you can opption other fruits like blueberrys or apricot or strawberries. I like that. Harry and David also has their own wonderful chocolates too. But Nutella is its own YUM.
Mmmmm, that looks wonderful and sure to be on our dessert table soon! We love cherries but sometimes have to hide them in the back of the fridge from the kids and grandkids. I know, my bad!
We love cherries, and are north of you, but in that cherry growing region! We made cherry pie, cherry jam, and cherry preserves, and ate like crazy with the Bings arrived.
When the Rainiers arrived we ate like crazy, made a cherry upside down cake with some bings mixed in, and made galette.
What a gorgeous setting to have a dinner party! I love the string lights, but I am worried that they will attract bugs. I notice you have a outdoor heater, so I guess it’s cold enough where you live that the lights don’t attract bugs? I stumbled upon your blog a few weeks ago, and I can’t tell you how much I enjoy reading your blog. You are an inspiration to me and I am going to entertain more often thanks to you, Sandy! :-)
Oh does that ever look heavenly. What a perfect combination! The cherries & chocolate. Good food & good friends. And memories in the making. *Perfect*.
I can just imagine sitting outside under the party lights enjoying that sumptuous dessert!
Dark cherries are so good, and seem expensive (especially from premium sources like H & D). Usually we just eat a few at a time, or I add them to a simple toss of fresh fruit and fresh whipped cream. I miss living in the West Michigan fruit belt where we had abundant access to fresh fruits at the local farmers’ market.
Maybe it’s the birthday…I too feel like I can’t accomplish as much. The upside…I probably don’t need to do it ALL, either.
BTW – your posted opened perfectly in today’s e-mail. :D
Wow that looks fun – and magical to eat outside with the pretty lights! Just a little tip I’ve learnt over the years with pavlova….if you make the diameter of the circle smaller, your pavlova will be higher and you’ll get the marshmallowy filling, not just the crunch factor. A traditional pavlova is higher. I love your combining of chocolate and cherries, like a black forrest cake!