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Pavlova with spiced cherry compote
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Elevate your summer gathering with a modern twist on pavlova topped with passionfruit yogurt and spiced cherries, a must-have recipe by Curtis Stone.
Ingredients:
  • 6 eggwhites
  • 330g caster sugar
  • 10.00 gm cornflour
  • 3.30 gm vanilla extract
  • 1.25 gm cream of tartar
  • 560g yoghurt
  • 60g brown sugar
  • 20.00 ml finely grated lemon zest
  • 60ml lemon juice
  • 60ml grand marnier
  • 1 cinnamon quill
  • 400g cherries, pitted
Instructions:
  • Preheat oven to 120°C with the rack on the bottom shelf. Trace a 20cm circle on baking paper using a pencil. Flip the paper and use it to line a baking tray.
  • In an electric mixer, whisk egg whites until soft peaks form on medium speed. Slowly add sugar, beating well after each addition. Continue to beat for 10 minutes or until sugar dissolves. Add cornflour, vanilla, cream of tartar, and 1/4 teaspoon fine sea salt, then whisk until just combined.
  • Using a large spoon, delicately spread the meringue in the drawn circle on the tray (about 4cm high). Bake for 1 1/2 hours until crisp and dry. Turn off heat and allow the meringue to cool completely in the slightly open oven door.
  • In a saucepan over medium heat, mix sugar, zest, juice, Grand Marnier, and cinnamon. Simmer for 8 minutes until it becomes syrupy, then add cherries and cook for 1 minute until coated and juicy. Let it cool to room temperature.
  • Transfer the pavlova to a beautiful platter, generously spoon creamy yogurt over it, and finish with a dollop of fruity compote on top.

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