Mini Cherry Pavlova

Directions

Mini Pavlovas

1. Preheat the oven to 100 degrees Celsius (fan) and line one large baking tray with greaseproof paper

2. Put the egg whites and white wine vinegar into a clean ceramic or metal bowl, using a stand mixer whisk at a medium speed until soft peaks start to form

3. Add a tablespoon of sieved caster sugar at a time, waiting 15 seconds before adding another spoonful. Continue adding the sugar, increasing the speed to high. Once the sugar has been added, whisk at a high speed for 8 minutes until thick and glossy

4. Sieve the cornflour and gently whisk for 15 seconds to incorporate into the mixture

5. Using a piping bag and pretty tip (I used Wilton 1M) Pipe rosettes or swirls onto a tray. I piped my swirls quite large, with a 11cm diameter

6. Bake for 30 minutes, then remove from the oven and allow to cool on the tray

Cherry Sauce

1. Add the sliced cherries, icing sugar and lemon juice to a small saucepan and bring to a gentle simmer. Simmer for 5 minutes before removing and cooling in the fridge

Assembly

1. Assemble the pavlovas by adding a big scoop of whipped double cream, the cherry sauce and leftover fresh whole cherries. I scattered over some chopped pistachios before digging in!