Cherry Pavlova

Directions

In a bowl, mix together frozen cherries and sugar. If you don’t have frozen cherries, just freeze the fresh pitted ones, then mix with sugar.

Let sit at room temperature for about 1 hour until the some of the cherry juice comes out cherry.

Give it a gentle mix again, cover and put in the refrigerator.

Preheat the oven to 250 degrees F.

In a large baking sheet lined with parchment paper, draw a rough 9-inch circle. Set aside.

In a large clean and dry mixing bowl with an electric whisk, add the egg whites.

Whisk the egg whites until soft peaks form, start from low speed, gradually increase to medium, medium high and high. Takes about 4 minutes.

Gradually add sugar, 1 tablespoon at a time, keep whisking under high speed, until all the sugar has been added; and the meringue is thick and glossy, sugar is dissolved, about 5 minutes.

Turn off the whisk, and rub a little bit meringue between your fingers, if feel gritty, turn on the whisk and keep whisking until the sugar completely dissolves.

With a rubber spatula, fold in the vanilla extract, white vinegar and cornstarch.

Gently spoon the meringue onto the prepared baking sheet to make it into a rough circle.

Bake in preheated oven until dry to touch, about 1½ hours.

Turn off the oven, leave the door ajar, and allow the meringue to cool completely in the oven, about 1 hour.

Once it’s cooled, transfer onto a cake stand or a large cake plate.

Whip the cream until light and fluffy.

Place the cream on top of the pavlova, spoon the saucy cherries over the cream.

The filling will make pavlova cave in, which is a great moment to watch.

Cut and Serve.