Pavlova with Christmas Cherries & Pistachios – Serves 4


4 x 70gr free range egg whites, room temperature
Pinch of salt
250g castor sugar
Pinch Cream of Tartar
2 tsp cornflour
2 tsp white vinegar
1 tsp vanilla

500G  fresh cherries, washed, pitted & halved
2 tsp Kirsch or to taste
300 ml cream, whipped to form peaks
1 – 2 tbls pistachios, chopped

  • Preheat the oven to 180 degrees (Conventional)
  • Line a baking tray with baking paper. Draw a 20c.m. circle on the paper.
  • Beat egg whites and salt until satiny peaks form
  • Beat in sugar 1/3 at a time until meringue is stiff.
  • Sprinkle with cream of tartar, cornflour, vinegar and vanilla and fold in lightly.
  • Pile mix onto the prepared baking tray, within the circle, flattening top and smoothing the sides.
  • Place into the oven and reduce heat to 150c.  Cook for 1 hour.
  • Turn off oven, leaving the Pavlova base to completely cool with in.
  • Toss prepared cherries with liquor.
  • Invert Pavlova onto a platter, pile on cream and spoon over cherries.
  • Sprinkle with pistachio nuts to serve

Tip:  Pavlova is gluten free.  Replace cream, with ricotta cream if you have diabetes (and ensure all serves are small).