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Triple-layered vanilla pavlova with cherry sauce
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Create a decadent Christmas pavlova topped with fresh cherries for a festive twist.
Ingredients:
  • 10.00 gm cornflour
  • 6 egg whites
  • 2 tsp white vinegar
  • 4.40 gm vanilla extract
  • 500g fresh cherries, pitted, halved
  • 70g (1/3 cup) caster sugar, extra
  • 205ml water
  • 5.00 gm cornflour, extra
  • 40.00 ml Cherry Berry Jam
  • 1-42.00 gm lemon juice
  • 450ml thickened cream, whipped
Instructions:
  • Preheat the oven to 120°C. Line 3 baking trays with baking paper and trace a 20cm disc on each paper.
  • Beat egg whites in a clean, dry bowl using an electric beater until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and mixture is thick and glossy. Mix in vinegar, cornflour, and vanilla until combined. Divide meringue among prepared discs and smooth surfaces. Bake for 30 minutes or until firm to touch. Turn off oven and leave meringues inside with the door closed to cool completely.
  • In a bowl, combine cherries, extra sugar, and 125ml (1/2 cup) water. Let it sit for 30 minutes, stirring occasionally. Drain the cherries and keep the liquid. In a saucepan over medium heat, combine the reserved liquid, extra cornflour, jam, and the remaining water. Cook for 7 minutes until the mixture boils and thickens. Strain the mixture through a fine sieve into a bowl. Mix in the cherries and lemon juice. Let it cool completely.
  • Begin by placing a meringue disc on a cake stand or plate, and generously spread half of the cream over it. Repeat this process with the remaining meringue discs and cream, ending with a meringue layer. Finish off by topping the dessert with cherry sauce for a delightful finishing touch.

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