Cherry & Almond Pavlova

Steps

1. 1Whip the egg whites

   Whip egg whites until stiff peaks form.

   Egg
2. 2Add sugar gradually

   Gradually add sugar while continuing to whip until the meringue is glossy and holds stiff peaks.

   Sugar
3. 3Shape the meringue

   Spoon the meringue onto a baking sheet lined with parchment paper, shaping it into a round disc with slightly raised edges.

4. 4Bake the meringue1h 30m

   Bake at low temperature until the meringue is crisp on the outside and slightly soft inside.

   Typical pavlova baking is around 90 minutes at 120°C/250°F

5. 5Cool completely

   Let the meringue cool completely on the baking sheet.

6. 6Whip the cream

   Whip heavy cream with almond extract until soft peaks form.

   Heavy creamAlmond extract
7. 7Assemble and serve

   Spread whipped cream over the cooled meringue. Top with fresh cherries and drizzle with cherry sauce.

   Cherry