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Pavlova and Cherry Sauce
Pavlova and Cherry Sauce
Desserts

Pavlova and Cherry Sauce

5
20 mins
1 hours 30 mins
Easy
6

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.

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  • Ingredients
  • Method

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

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
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2

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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.
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2

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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