Pavlova With Cherry Sauce

8-10
Servings
30m
Prep Time
120m
Cook Time
2h 30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated and does not include cooling time in oven with door ajar."

Original recipe yields 8-10 servings
OK

Nutritional

  • Serving Size: 1 (258 g)
  • Calories 667.3
  • Total Fat - 29.9 g
  • Saturated Fat - 18.1 g
  • Cholesterol - 107.4 mg
  • Sodium - 85 mg
  • Total Carbohydrate - 99.6 g
  • Dietary Fiber - 4 g
  • Sugars - 64.7 g
  • Protein - 6.2 g
  • Calcium - 85.2 mg
  • Iron - 1.4 mg
  • Vitamin C - 29 mg
  • Thiamin - 0.2 mg

Step 1

Trace a 20cm circle onto a sheet of baking paper and place trace-side down on a greased, large oven tray.

Step 2

Beat egg whites in a large bowl of an electric mixer until frothy and with motor operating, gradually add sugar, one tablespoon at a time, beating well after each addition, until sugar is dissolved and then beat for a further 5 minutes, or until thick and glossy and then beat in corn flour and vinegar until just combined.

Step 3

Spoon into middle of circle on prepared tray and gently spread to edge. and then cook in a very slow oven (100C) for about 1 hour and 45 minutes, or until dry and crisp.

Step 4

Turn off oven and cool pavlova in oven with door ajar for 2 hours and then remove and cool completely.

Step 5

Meanwhile to make sauce - combine cranberry sauce, water, sugar, juice and vanilla in a medium saucepan and stir over a low heat until combined and then bring to boil and then remove from heat and stir in cherries and then let col slightly and refrigerate until cold.

Step 6

To serve, beat cream in clean large bowl of electric mixer until soft peaks form and dollop over top of pavlova and spoon over half the sauce and serve with remaining sauce.

Tips & Variations


No special items needed.

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