White Cherry Pavlova

This white cherry pavlova is an ode to cherry season at Christmas. Sure we don't have snow at Christmas but surely cherries count for something?! You can of course use red cherries. This simple pavlova can be transported to a destination. Just add the cream and fruit once you arrive at your final destination and are ready to serve.

White Cherry Pavlova

An Original Recipe by Lorraine Elliott

Preparation time: 25 minutes

Cooking time: 1.5 hours

• 5 egg whites
• 1 1/4 cup of caster sugar
• 1 1/4 teaspoon of vinegar
• 1 1/4 tablespoons of cornflour
• 400ml/14 fl ozs. pure cream
• 2 tablespoons of caster sugar
• White cherries and lychees

Step 1 - Preheat oven to 200c/392F. Mark a circle on a sheet of baking paper. Make sure that mixing bowl and beaters are thoroughly clean (I always wash them with detergent and very hot water beforehand and leave it to air dry). If there is any fat or oil on these your pavlova will not beat up stiffly.

Step 2 - Separate yolks from whites, ensuring that no yolk goes into the whites at all. Beat in electric mixer on low at first then increase speed gradually until it starts to get fluffy. Add vinegar and roughly 1/3 of the sugar by the tablespoon until the mixture turns dry looking. Then another 1/3 of the sugar and the cornflour gradually and beat until stiff and sugar has dissolved and then add the remaining sugar. Test by inverting the bowl, if the meringue does not move then it is ready. Spoon onto the prepared paper.

Step 3 - Reduce heat to 130c/266F. Place on middle rack and bake for 1.5 hours. Once its time is up, leave it to cool in the oven with the door propped open.

Step 4 - Whip the cream with the caster sugar until soft peaks form. Just before serving, dollop the cream on top of the meringue and top with cherries and lychees.