Cherry, Almond & Vanilla Custard Pavlova Recipe

Preheat the oven to 250 degrees Fahrenheit (120 degrees Celsius). Line a baking sheet with parchment paper.

In a clean mixing bowl, beat the egg whites until stiff peaks form. Gradually add the granulated sugar, cornstarch, white vinegar, and vanilla extract while continuing to beat until glossy and firm.

Spoon the meringue mixture onto the prepared baking sheet, shaping it into a circle about 8 inches in diameter. Create a well in the center to hold the custard.

Bake the meringue for 1 hour, or until it is crisp on the outside but still soft in the center. Turn off the oven and leave the meringue inside to cool completely.

While the meringue is cooling, prepare the cherry compote. In a saucepan, combine the cherries, water, granulated sugar, and lemon juice. Cook over medium heat until the cherries have softened and released their juices, about 10 minutes. Remove from heat and let cool.

In a separate bowl, whip the heavy cream and confectioners’ sugar until soft peaks form. Fold in the almond flakes.

Once the meringue is cooled, fill the well in the center with the almond and vanilla custard. Top with the cherry compote and fresh cherries.

Serve immediately and enjoy!