Pavlova with Saint-Marcellin cheese and dried fruit

Pavlova with Saint-Marcellin cheese and dried fruit

20 mins Prep · 60 mins Cook

Take your Pavlova up a notch with Saint-Marcellin, a small and softly crusted cow’s milk cheese. It’s perfectly creamy and pairs beautifully with dried and fresh fruit such a grapes.

Created by Spinneys
Prep time 20 minutes
Cook time 60 minutes
Serves 10
Cuisine French
Diet Family Friendly
Preparation Moderate
Nutrition (per serving)
Calories 420
Fat 25g
Saturates 1g
Protein 10g
Carbs 41g
Sugars 36g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

Download PDF

Preheat the oven to 150°C, gas mark 2. Remove the cheese and 4 large eggs from the fridge and allow them to come to room temperature.


To make the Pavlova, separate the egg yolks from the whites, and toast and chop the pecans.


Place the egg whites in the bowl of a stand mixer and whisk until soft peaks form.


Gradually add the sugar, beating well until the mixture is glossy.


Sift the corn flour over, add the vinegar and fold through 100g of pecans.


Pile into a 15cm-round dome on a baking tray lined with non-stick baking paper.


Place in the oven, reduce the heat to 120°C, gas mark ½, and bake for 1 hour.


Turn the oven off and allow the meringue to cool in the oven completely.


To make the filling, place the cheese in a large mixing bowl and use a spatula to cream the cheese into a smooth paste.


Juice half the lemon and add the juice cheese. Slowly whisk in the cold whipping cream until soft peaks form. Season with salt.


Pile the cheese filling onto the Pavlova and top with the dried fruit, extra pecans and fresh grapes.


Drizzle with honey before serving.