Cherry pavlova

Recipe from: 11/19/1998 12:00:00 AM
Ingredients 15
Servings 12
Time

Ingredients

  • MERINGUE
  • 2
    extra-;large egg whites
  • pinch cream of tartar
  • 125
    g
    castor sugar
  • 65
    ml
    chopped nuts
  • FILLING
  • 425
    g
    cherries
  • 45
    ml
    cornflour
  • 30
    ml
    cherry liqueur or brandy
  • YOGHURT MIXTURE
  • 250
    ml
    cream, chilled
  • 30
    ml
    icing sugar
  • 5
    ml
    vanilla essence
  • 30
    ml
    cherry liqueur or brandy
  • 250
    ml
    plain yoghurt
 

Method

 
Preheat the oven to 130 °C and line a baking sheet with wax paper or dust with a little cornflour. Beat the egg whites and cream of tartar together until stiff and add 5 ml (1 t) castor sugar. Beat for one minute and add another 5 ml (1 t) castor sugar. Beat for another minute before folding in the remaining castor sugar and nuts. Drop tablespoonfuls of the mixture onto the baking sheet, spreading it slightly. Make a hollow in the centre of each meringue. Repeat until all the meringue mixture has been used and there are about 12 meringues. Bake for about an hour until dry. Cool and store in an airtight container. TO SERVE: Pour the cherry syrup into a saucepan and thicken with the cornflour. Bring to the boil while stirring and simmer until thick and glossy. Pour liqueur over cherries and marinate for half an hour. Add to syrup and chill. Whip the cream until stiff and fold in the icing sugar and vanilla essence. Season with cherry liqueur or brandy and fold in the yoghurt. Just before serving, fill the meringue hollows with a large scoop of the cream filling and spoon a few cherries and a little syrup on top. Finish with fresh mint leaves and chocolate curls. Serve immediately.
 

Read more on: bake  |  eggs
 

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