Name: Cherry pavlova
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 egg whites; 1/2 cup caster sugar, plus 1/4 cup extra; 1/2 cup red wine; 2 cardamom pods, bruised; 1 whole star anise; 2 dried bay leaves; 1 cup frozen cherries; 2/3 cup thickened cream, whipped, to serve

Ingredients

2 egg whites

1/2 cup caster sugar, plus 1/4 cup extra

1/2 cup red wine

2 cardamom pods, bruised

1 whole star anise

2 dried bay leaves

1 cup frozen cherries

2/3 cup thickened cream, whipped, to serve

Method

1.Preheat oven to 130°C (110°C fan-forced). Grease a large baking tray. Using a pencil, mark 4 x 10cm (diameter) circles on a large piece of baking paper. Place paper, marked side down, on prepared tray.

2.Using an electric mixer, beat egg whites in a large clean dry bowl until soft peaks form. Gradually add sugar, beating well after each addition until sugar dissolves.

3.Spoon meringue onto marked circles on prepared tray, spreading and shaping slightly. Bake on lowest oven shelf for 30-35 minutes or until meringue feels firm and dry to the touch. Tum off oven; cool completely in oven.

4.Meanwhile, combine wine, cardamom pods, star anise, bay leaves and extra sugar in a small saucepan over moderate heat. Add cherries. Bring to the boil; reduce heat. Simmer for 8-10 minutes or until sauce thickens slightly.

5.Place meringues on serving plates. Top with cream and cherry sauce. Serve.

Try frozen mixed berries instead of cherries.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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