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1
In a bowl, mix together frozen cherries and sugar.
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2
If you don't have frozen cherries, just freeze the fresh pitted ones, then mix with sugar.
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3
Let sit at room temperature for about 1 hour until the some of the cherry juice comes out cherry.
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4
Give it a gentle mix again, cover and put in the refrigerator.
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5
Preheat the oven to 250 degrees F.
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6
In a large baking sheet lined with parchment paper, draw a rough 9-inch circle.
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7
Set aside.
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8
In a large clean and dry mixing bowl with an electric whisk, add the egg whites.
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9
Whisk the egg whites until soft peaks form, start from low speed, gradually increase to medium, medium high and high.
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10
Takes about 4 minutes.
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11
Gradually add sugar, 1 tablespoon at a time, keep whisking under high speed, until all the sugar has been added; and the meringue is thick and glossy, sugar is dissolved, about 5 minutes.
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12
Turn off the whisk, and rub a little bit meringue between your fingers, if feel gritty, turn on the whisk and keep whisking until the sugar completely dissolves.
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13
With a rubber spatula, fold in the vanilla extract, white vinegar and cornstarch.
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14
Gently spoon the meringue onto the prepared baking sheet to make it into a rough circle.
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15
Bake in preheated oven until dry to touch, about 1 1/2 hours.
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16
Turn off the oven, leave the door ajar, and allow the meringue to cool completely in the oven, about 1 hour.
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17
Once it's cooled, transfer onto a cake stand or a large cake plate.
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18
Whip the cream until light and fluffy.
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19
Place the cream on top of the pavlova, spoon the saucy cherries over the cream.
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20
The filling will make pavlova cave in, which is a great moment to watch.
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21
Cut and Serve.
