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Cherry pavlova-Preheat oven to 175C.To make the meringue, whip egg whites to soft peaks,add sugar a little at a time until stiff peaks form. Fold down cornstarch till well blended.Use a plate to trace a circle on a baking paper, the circle with meringue.Make a small well in the middle for the filling.(cont)

  • Matilde David

    Turn heat to 100C and bake for 1 1/2 hrs. Leave in the oven to cool completely.To serve, whip the cream and sugar until soft peaks form.Fill the meringue with cream, spoon cherries over chocolate shavings.