For the meringue
5 large egg whites
250g white caster sugar
1 tsp white wine vinegar
1 tsp cornflour
For the topping
200ml double cream
150ml coconut yogurt
1-2 tsp rose water
250g cherries, halved and stoned, plus a few with stems on to decorate
100g shelled pistachios, roughly chopped
edible rose petals, to decorate (optional)
Heat oven to 140C/120C fan/gas 1. Line a large, flat baking tray with baking parchment. Put the egg whites in a large bowl with a pinch of salt, then whisk using electric beaters until soft peaks form. Add the sugar, 1 tbsp at a time, whisking well between each addition, until the meringue is thick and glossy and holds in stiff peaks on the end of the beaters. Add the vinegar and cornflour, and whisk again until combined. Using a large spoon, pile the meringue into the baking tray, then spread out into a rectangle, roughly A4 size. Use the back of the spoon to make peaks and dips in the meringue to create an attractive texture. Bake in the centre of the oven for 1 hr 20 mins, then turn off the heat and leave the meringue inside to cool overnight.
Just before serving, assemble the Pavlova. Gently whip the cream, then fold through the coconut yogurt and rose water. Transfer the meringue to a large serving plate or board. Pile the coconut cream on top, then scatter over the cherries, pistachios and rose petals, if using. Serve straight away.
PER SERVING (10)
297 kcals • fat 17g • saturates 8g • carbs 32g • sugars 30g • fibre 1g • protein 5g • salt 0.2g