Vanilla Pavlova Pie with Cherry Vanilla Sauce

Ingredients

Pavlova:

3 egg whites
140 g sugar
1 tsp corn starch
1 tsp white vinegar
1/2 vanilla pod (seeds removed)

Cherry Vanilla Sauce:

200 g fresh cherries (pitted)
50 g sugar
1 tsp lemon juice
30 ml water
1/2 tsp vanilla extract

Topping:

100 g heavy cream
20 g sugar
30 g plain yoghurt
Fresh cherries

Method

Pavolva:

Preheat oven to 120C. Cut out a 16cm circle of parchment paper and set on a baking tray in the oven.

Beat egg whites until foamy, gradually add the sugar and continue to beat until stiff glossy peaks form.

Fold the sifted corn starch, vinegar and vanilla beans into the egg whites.

Spread meringue onto marked parchment paper and shape into a circle with a spatula. Leave the centre slightly hollow.

Bake for one hour, then turn off the oven and leave to cool completely inside.

Cherry Vanilla Sauce:

Place fresh cherries, sugar, lemon juice and water into a small pan over medium heat. Bring to boil, cook and stir for about 15 minutes. Strain through a fine sieve if the sauce is not to your liking of smoothness.

Topping:

Place the heavy cream and sugar in a bowl and whisk until soft peaks form, add yoghurt and whisk until combined.

Assembly:

Top the pavlova with the cream and fresh cherries and drizzle with the cherry vanilla sauce.

Credits: Mami Aoyagi

Photo Credits: Mami Aoyagi