Pavlova with Cherry Sauce

Serves 8-10, Prep 25 mins, Cook 1 hour, 45 mins

6 egg whites, at room

temperature 1½ cups caster sugar 2 tsps cornflour 1 tsp white vinegar 600ml tub thickened cream

CHERRY SAUCE 275g jar jellied cranberry sauce ¹⁄³ cup water ¼ cup icing sugar mixture 2 tblsps lemon juice 1 tsp vanilla bean paste 500g fresh cherries, pitted, halved

1 Trace a 20cm circle onto a sheet of baking paper. Place trace-side down on a greased, large oven tray. 2 Beat egg whites in a large bowl of an electric mixer until frothy. With motor operating, gradually add sugar, one tablespoon at a time, beating well after each addition, until sugar is dissolved. Beat for a further 5 minutes, or until thick and glossy. Beat in cornflour and vinegar until just combined. 3 Spoon into middle of circle on prepared tray. Gently spread to edge. 4 Cook in a very slow oven (100C) for about 1 hour and 45 minutes, or until dry and crisp. Turn off oven. Cool pavlova in oven with door ajar for 2 hours. Remove. Cool completely.

5 Meanwhile, make sauce. Combine cranberry sauce, water, sugar, juice and vanilla in a medium saucepan. Stir over a low heat until combined. Bring to boil. Remove. Stir in cherries. Cool slightly. Refrigerate until cold. 6 To serve, beat cream in clean large bowl of electric mixer until soft peaks form. Dollop over top of pavlova. Spoon over half the sauce. Serve with remaining sauce.