Roasted Cherry Pavlova with Cinnamon Whipped Cream

By MarielC

Ingredients

• Pavlova Shell:
• 8 egg whites, at room temperature
• Pinch of salt
• 2 1/2 cups superfine sugar
• 4 tablespoons cornstarch
• 2 teaspoons white wine vinegar
• 1 teaspoon vanilla extract
• Assembly:
• 1 pint whipping cream, chilled
• 1/8 teaspoon ground cinnamon
• 3 pounds fresh cherries, stemmed but not pitted
• 6 tablespoons sugar
• 6 tablespoons Armagnac or Cognac
• 4 1/2 tablespoons almond oil
• 1 1/2 vanilla beans, split lengthwise

Details

Adapted from recipes.latimes.com

Preparation

Step 1

Shell:
Heat the oven to 350 degrees. Draw an 8-inch circle on a sheet of parchment paper and line a baking sheet with the parchment.

In a standing mixer fitted with a whisk or using a handheld mixer, beat the egg whites and salt on medium-high speed until peaks form, about 3 minutes.

With the machine on medium speed, whisk in the sugar a little at a time, then turn the machine back to high to fully incorporate.

Add the cornstarch and whisk to blend, then add the vinegar and, when incorporated, whisk in the vanilla.

Pile the meringue onto the parchment paper, using a spatula to spread the meringue around the circle and piling the sides slightly higher than the middle. Put into the oven and immediately reduce the temperature to 300 degrees.

Bake the meringue for 1 1/2 hours, then turn the oven off and prop open the door. Let the meringue cool down completely. It can be stored uncovered for several hours.

Assembly:
Place the cold cream and the cinnamon into a large bowl (if using a standing mixer, place the ingredients into the bowl of the standing mixer). Using a standing mixer fitted with a whisk attachment, a handheld mixer or a balloon whisk, whip the cream until soft peaks form. Chill until ready for assembly.

Heat the oven to 400 degrees. In a large bowl, combine the cherries, sugar, Armagnac or Cognac and almond oil. Scrape seeds from the vanilla bean into the mixture and combine. Pour the mixture into a medium baking dish and bake until the cherries are slightly soft, about 8 minutes. Remove from the oven and allow to cool slightly before assembling the Pavlova.

When ready to assemble, place the cooled Pavlova shell onto a large platter. Mound the whipped cream in the center, then spoon the roasted cherries over the cream. Cut into slices at the table.