Pavlova and Cherry Sauce

By Chelsea Sugar

Page views: 19450

The key to a great pavlova is beating the sugar in slowly and baking at a low temperature. Serve it with our cherry sauce - enriched with wine and spice and can also be used as an ice cream topping.

The key to a great pavlova is beating the sugar in slowly and baking at a low temperature. Serve it with our cherry sauce - enriched with wine and spice and can also be used as an ice cream topping.
1 hour 0 hour
6 servings

2 reviews
Difficulty Easy
Prep time 20 mins
Cooking time 1 hrs 30 mins
Serves
6

Page views: 19450

Ingredients

Pavlova:
3 egg whites
250g Chelsea Caster Sugar
pinch of salt
1 tsp vanilla essence
1 tsp vinegar

Cherry Sauce:
250-500g cherries (fresh or tinned), pitted
500ml water
200ml red wine
2 sticks cinnamon
200g Chelsea Caster Sugar
1 Tbsp cornflour

Method

Pavlova:
Beat the egg whites and salt together until they are quite stiff. Beat the caster sugar in slowly, a tablespoon at a time. Add the vinegar and the vanilla essence. Place the mixture on greased paper on greased oven tray and bake it very slowly for 1½ hours at 120ºC (checking regularly). When it is cold, pile your Pavlova with whipped cream and Cherry Sauce, serve immediately.

Cherry Sauce:
Combine the wine, water, caster sugar, cinnamon and cherries in a saucepan.
Bring to the boil and simmer for 5 minutes. Mix the cornflour with a little water to form a paste and stir into the cherries to thicken them. Allow to cool before serving.