Pavlova
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

Topping
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).