Pavlova With Cherry Sauce

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.