Please weigh your ingredients
- I made a cherry compote instead of using cranberry-clementine jam
- I used sweet bing cherries as well as Amarena cherries
- I added Kirsch liquor
Shape and Bake
- Instead of one large pavlova, I made individual ones/ I always find the large ones look lovely but they are impossible to cut and serve
- I swirled some cherry syrup through the meringues, to add some extra flavour.
My rating of this recipe is 5 out of 5. I loved the addition of sour cream to the whipping cream. Added a nice tang and helped stabilize the whipping cream.
Pavlovas are super versatile, you can adjust to season and taste. My favourite will always be filled with lemon curd. At Christmas time I make peppermint pavlovas and fill them with kahlua chocolate ganache.
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