Cherry Compote Pavlova

Method

1. For the pavlova, position a rack on the bottom shelf of the oven, then preheat oven to 120C. Using a pencil, draw a 20cm-diameter circle onto a piece of baking paper then place baking paper onto a baking tray.
2. Using an electric mixer, whisk the egg whites on medium speed until soft peaks form. Next, gradually add the sugar, beating after each addition, then beat for 10 mins or until the sugar has dissolved completely.
3. Finally, add the cornflour, vanilla, cream of tartar and ¼ tsp salt. Whisk until just combined.
4. Using a spoon, gently spread the meringue onto the prepared tray to fill the drawn circle. Note: It should be around 4cm high.
5. Bake in the oven for 1 ½ hours or until crisp. Once done, turn off the oven and allow the meringue to cool completely in the oven with the door slightly open.
6. While the meringue is cooking, combine the sugar, zest, juice, Grand Marnier (or Cointreau), and cinnamon in a small saucepan over a medium heat. Bring mixture to a simmer and cook for 8 mins or until syrupy.
7. Add the cherries and cook for 1 min or until coated and cherries are beginning to release their juices. Cool to room temperature.
8. To serve, place the pavlova on a large serving platter, spoon over the yoghurt and top with the compote and fresh pitted cherries. Enjoy!