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Layered cherry pavlova
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
This stunning cherry pavlova is as delicious as it is beautiful.
Ingredients:
  • Oil spray
  • 5 egg whites
  • 215.00 gm caster sugar
  • 4.40 gm vanilla essence
  • 600ml whipped cream
  • 400g cherries, half quantity quartered and pitted
  • Icing sugar, to dust
  • 107.50 gm caster sugar
  • 100g\tcherries, halved and pitted
Instructions:
  • Preheat the oven to 130C (110C fan-forced). Trace an 18cm circle on 3 sheets of baking paper. Lightly spray 3 oven trays with oil and place the paper on them, pencil side down. In a bowl, beat the egg whites until soft peaks form. Gradually add sugar, beating well after each addition until thick and glossy. Stir in the vanilla.
  • Spread the fluffy meringue within the marked lines on the trays. Bake for an hour, switching the trays halfway through. Afterward, switch off the oven, crack the door open slightly, and allow it to cool entirely.
  • For the Cherry sauce: In a small saucepan, mix sugar and 1/2 cup water. Stir over gentle heat until sugar dissolves. Add cherries and simmer over medium-low heat until syrupy, about 7 minutes. Strain into a jug and let cool (save cooked cherries for later).
  • To assemble, layer meringue discs with cream and quartered cherries in between. Finish by stacking the final meringue disc, spreading the remaining cream, topping with whole cherries, cherry sauce, and a dusting of icing sugar. Serve immediately.

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