Cherry and pistachio brown sugar pavlova

Cherry and pistachio brown sugar pavlova

https://www.coop.co.uk/recipes/cherry-and-pistachio-brown-sugar-pavlova

It's worth a bit of extra effort to impress your friends with something that tastes (and looks) this good

  • Feeds 10Feeds 10
  • Ready in 1 hour 45 minutes

Each serving contains

  • Energy
    13%
    1097kj 259kcal
  • Fat
    Med 9%
    6.2g
  • Saturates
    Med 20%
    4g
  • Sugar
    High 9%
    43.7g
  • Salt
    Low 9%
    0.2g

% of adult’s reference intake | Carbohydrates per serving : 45g

Ingredients

  • FOR THE MERINGUE
  • 6 Co-op British free range egg whites
  • 125g caster sugar
  • 150g light brown soft sugar
  • 2 tsp ground cinnamon
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 1 tsp vanilla extract
  • FOR THE TOPPING
  • 75g caster sugar
  • 600g Co-op fresh British cherries, destoned and halved
  • 1 tsp vanilla extract
  • 1 tbsp Co-op clear honey
  • 500g Co-op Greek style natural yogurt
  • 25g pistachios, chopped

Method

  1. Preheat the oven to 150°C/fan 130°C/Gas 2
  2. Put a sheet of greaseproof paper on a baking tray and draw a large circle (roughly 23cm in diameter) on it
  3. Put the egg whites in a large, clean bowl and whisk to stiff peaks
  4. Add the sugars, 1 tbsp at a time, whisking well after each addition, until the meringue is stiff and glossy
  5. Whisk in the cinnamon, white wine vinegar, cornflour and vanilla extract
  6. Pile the meringue into the centre of the greaseproof paper, then spread to fit the circle, making a slight dip in the centre
  7. Bake for 1 hour, then switch off the oven and leave to cool completely inside for at least 6 hours, ideally overnight
  8. Make the cherry syrup
  9. Heat the sugar with 3 tbsp water in a frying pan
  10. When the sugar has dissolved, add the cherries and vanilla
  11. Bring to the boil and simmer for 3-4 mins, stirring occasionally, until the cherries are slightly soft but still hold their shape
  12. Transfer to a sieve set over a bowl to strain
  13. Tip the strained liquid back into the pan and bubble for 2-3 mins, until syrupy
  14. Leave to cool
  15. Peel the paper from the base of the meringue, then transfer to a large platter
  16. Fold the honey through the yogurt and spoon over the meringue
  17. Top with the cherries, drizzle over the syrup and scatter with the pistachios to serve

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