We’re serving up a sweet treat for this week’s Monday Meal!

Pavlova, a meringue dessert, has a delicate crispy exterior and pillow soft marshmallow inside.

And, with local Victorian cherries in store, we are using this good-for-you-fruit as our delicious topping!

Ingredients for the Cherries

About 450g cherries, pitted
12 cherries with stems to garnish
3 tbsp raw sugar or honey
3 tbsp vino Cotto
2 tbsp water
3 sprigs thyme

Method

Add the cherries, sugar, vino cotto, water and thyme to a medium-sized saucepan.

Cover and cook over medium heat until the cherries release their liquid.

Remove the lid, turn the heat down to low, and cook until the cherries break down a little, stirring every minute for about 10-12 minutes in total.

If the liquid hasn’t thickened into a syrupy consistency by the time the cherries are soft, remove the cherries, set them aside and continue to cook the syrup.

Once cooked, allow to cool.

Ingredients for the Pavlova

8 egg whites
500g caster sugar
4 tsp corn flour
2 tsp white or red wine vinegar
½ tsp vanilla extract
1 shot espresso

Method

Preheat oven to 180°C.

Beat the egg whites until silky peaks form.

Gradually add the sugar one tablespoon at a time, and wait a few seconds before adding the next spoonful.

Once all the sugar has been added, mix on high speed for another minute or so.

Add the cornflower, vinegar, coffee and vanilla, and fold through with a metal spoon.

Pile meringue on an oven tray lined with baking paper.

Place in the oven, then turn the heat down to 120°C and bake for 50 minutes.

Turn the oven off, leave the door ajar, and leave it to cool down in the oven.

Whipped Cream

500ml cream, well-chilled

Note: For best results, you will also need a well-chilled bowl, so put one in the fridge or freezer at least an hour before you are ready to make the whipped cream.

Method

Pour the cream straight from the refrigerator into the chilled bowl; beat using an electric mixer or balloon whisk.

When soft peaks start to form, the cream will hold its shape in soft billows.

To Serve

Pile the cream on the pavlova and make a shallow ridge in the centre.

Spoon over the cooled stewed cherries, and then add the fresh cherries and some thyme leaves.