Ingredients
| MERINGUE LAYERS | |
| 8 large egg whites, at room temperature (older is better) | |
| 1 teaspoon cream of tartar | |
| ½ teaspoon salt | |
| ½ tablespoon lemon juice | |
| 450g caster sugar | |
| 1 tablespoon cornflour | |
| RED FRUIT CREAM | |
| 1½ cups cream | |
| ½ teaspoon vanilla paste | |
| 1 tablespoon icing sugar | |
| 2 tablespoons strawberry or raspberry jam | |
| SPICED CHERRY COMPOTE | |
| 1½ cups caster sugar | |
| 1 star anise | |
| 1 cinnamon stick | |
| 800g pitted cherries (fresh or frozen) | |
| 1 teaspoon citric acid (or juice of 1 lemon) | |
| TO ASSEMBLE | |
| 700g summer fruits such as strawberries, blueberries, raspberries | |
| mint leaves and edible flowers (optional) | |
| freeze-dried cherries, strawberries and/or raspberries (optional) |
The iconic Christmas sweet treat is stacked high and taken to the next level with spiced cherries and seasonal red fruits.
Instructions
| 1. | MERINGUE LAYERS |
| 2. | Heat the oven to 125°C (low fan if possible). Line 2 baking trays with baking paper. |
| 3. | Whisk the egg whites, cream of tartar, salt and lemon juice until soft peaks form. |
| 4. | Add the sugar in stages: the first third in one go, the next third gradually, and the final third 1 tablespoon at a time. |
| 5. | Ensure each addition dissolves before adding more. |
| 6. | Whip to stiff, glossy peaks. |
| 7. | Gently fold in the cornflour. |
| 8. | Divide the mixture onto the prepared baking trays into three rounds, one large (baser laye), one medium (middle layer) and one small rounds (top). Shape neatly. |
| 9. | Bake for 10 minutes, then reduce the oven temperature to 95°C and bake for 1 hour 50 minutes. |
| 10. | Turn off the oven and leave the pavlovas inside to cool for at least 3 hours, preferably overnight. |
| 11. | Do not open the oven during baking or cooling. Store in an airtight container for up to 2–3 days. |
| 12. | RED FRUIT CREAM |
| 13. | Whip the cream with the vanilla until ribbons form. Sift in the icing sugar and whip to soft peaks. |
| 14. | Loosen the jam with a splash of water, drizzle over the cream, and fold gently to create a marbled effect. |
| 15. | Chill for 1–2 hours before using. |
| 16. | SPICED CHERRY COMPOTE |
| 17. | Put the sugar and whole spices in a saucepan with 1 cup water and heat together to make a syrup. |
| 18. | Add the cherries in thirds — take care, the syrup may spit — and simmer until thick and syrupy, ensuring the sugar is fully dissolved. |
| 19. | Stir in the citric acid or lemon juice and set aside to cool. |
| 20. | TO ASSEMBLE |
| 21. | Place the large pavlova base on a serving plate. |
| 22. | Spread with three-quarters of the cream, add three-quarters of the fruit, drizzle with the compote and scatter over some mint leaves and edible flowers, if using. |
| 23. | Top with the second pavlova layer and repeat with the remaining cream, remaining fruit, a drizzle of compote and more mint leaves and edible flowers. |
| 24. | Finish with the final pavlova layer. |
| 25. | Garnish with freeze-dried fruit, if using. |