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Ingredients
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Pavlova Base
Cherry Diplomat Cream
Cherry Compote
Method
Pavlova Base
- 1
Prepare the Pavlova
Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper. In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks form. Gently fold in cornstarch, vinegar, and vanilla extract. Spread the mixture into a circle on the prepared baking sheet.
- 2
Bake the Pavlova
Bake for 1 hour, then turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar.
Cherry Diplomat Cream
- 3
Whip the Cream
In a bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Gently fold in the mascarpone cheese until well combined.
Cherry Compote
- 4
Assembly
- 5
Assemble the Pavlova
Once the pavlova is completely cooled, spread the cherry diplomat cream over the top and spoon the cherry compote on top. Serve immediately.