
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
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 45g
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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
- Preheat the oven to 150°C/fan 130°C/Gas 2
- Put a sheet of greaseproof paper on a baking tray and draw a large circle (roughly 23cm in diameter) on it
- Put the egg whites in a large, clean bowl and whisk to stiff peaks
- Add the sugars, 1 tbsp at a time, whisking well after each addition, until the meringue is stiff and glossy
- Whisk in the cinnamon, white wine vinegar, cornflour and vanilla extract
- Pile the meringue into the centre of the greaseproof paper, then spread to fit the circle, making a slight dip in the centre
- Bake for 1 hour, then switch off the oven and leave to cool completely inside for at least 6 hours, ideally overnight
- Make the cherry syrup
- Heat the sugar with 3 tbsp water in a frying pan
- When the sugar has dissolved, add the cherries and vanilla
- Bring to the boil and simmer for 3-4 mins, stirring occasionally, until the cherries are slightly soft but still hold their shape
- Transfer to a sieve set over a bowl to strain
- Tip the strained liquid back into the pan and bubble for 2-3 mins, until syrupy
- Leave to cool
- Peel the paper from the base of the meringue, then transfer to a large platter
- Fold the honey through the yogurt and spoon over the meringue
- Top with the cherries, drizzle over the syrup and scatter with the pistachios to serve