Brown Sugar and Kirsch Cherry Pavlova

There are two things I love together and that’s marshmallow and cherries. Kirsch is also one of my all time favourite flavours and I had it one Christmas sneakily when I was around 9-years-old and I loved the strong flavour it had. For me, pavlova’s should be lovely and crispy on the outside and deliciously soft and marshmallow like in the middle.

Cover with delicious vanilla infused cream and a few Kirsch Cherries and for me - Christmas dessert is sorted.

Ingredients for Meringue

• 4 Egg Whites, room temp (I use the Clarence Court egg whites)

• 150g Brown Sugar

• 60g White Sugar

• 1 teaspoon White Wine Vinegar

• 1 teaspoon Vanilla Extract

• 1 pinch Salt

Ingredients for Kirsch Cherries (as generous as you want, it’s Christmas after all)

• As much Double Cream as you want for your fillings

• As many Kirsch Cherries as you like

Method

1. Preheat your oven to 170°C

2. This recipe works best if you have a stand mixer, whisk the egg whites on a medium speed for 5 minutes, then add in your salt and brown sugar until combined. Raise the speed to high and beat until peaks start to form (this can take up to 10 minutes)

3. Gradually start to add in the white sugar and keep on a high speed until your meringue starts to stiffen. At this point, add in your vanilla and your white wine vinegar.

4. On two baking trays, line with baking parchment and using the rim of a pint glass, draw a circle on the parchment and use a spoon to place the meringue on to the circle, try to have thicker edges and use the back of your spoon, pulling up to create peaks.

5. Turn your heat down from 170°C to 150°C and bake for 40 minutes and then turn off the oven and leave to cool in the oven.

6. Whip your cream with vanilla extract and spoon your kirsch cherries over the top with some extra kirsch and enjoy.

7. Allow the meringue to cool to room temperature, then wrap. Keep wrapped or in an airtight container at all times.