Ingredients

• Butter, for the baking tray and skillet

GROUP A: MERINGUE SHELL

• 1 medium egg white

• 4 tbsp caster sugar**

• 1/2 tbsp boiling water

• 1/4 tsp apple cider vinegar

• 1/4 tsp vanilla extract

GROUP B: TOPPINGS

• 4 - 5 large black cherries

• 2 - 3 tbsp lime curd (make your own using this recipe outline, or use store-bought)

Notes:

*Double the cherries if you want to serve both pavlovas together.

**If you don’t have any caster sugar, you can always pulse granulated sugar in a food processor or blender, till it is slightly powdery and fine.

Method

• Preheat the oven to 285 F. Add all Group A ingredients to a large bowl, and beat with an electric mixer on medium-high speed, for 3 - 4 minutes, till stiff peaks are formed (turn the bowl upside down as a test). The mixture should look glossy.

• Grease a baking tray surface with butter and heap the meringue onto it, in as many portions as desired (this recipe made 2). Use the back of the spoon or ladle to create a little divot on top of the meringue heap. Bake for 30 minutes. Reduce heat to 245 F and bake for another 30 minutes. Turn off the oven and leave the pavlova in for an hour before taking it out, so that it browns nicely.

• While the pavlova is baking, prep the cherries: De-stem, pit, and chop up the cherries. Heat some butter in a cast iron skillet on medium-high heat and transfer the cherry pieces to the skillet. Sear until they start to slightly char and let out a little juice when pressed down with a ladle. Turn down the heat to low and cook until the cherries are mushy and slightly saucy. Scoop out into a small bowl and set aside till it’s time to plate. Sear the remaining cherry as is, with the stem.

• Let the pavlova cool to room temperature before adding the lime curd and cherry compote. Enjoy immediately after adding the toppings!