Cherry and pistachio brown sugar pavlova

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