You will need to begin this recipe the day before
Whites from 6 large eggs (about 180g egg whites)
300g caster sugar
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
Good quality vanilla ice cream, whipped cream, fresh cherries and crushed gingerbread to serve
670g jar pitted Morello cherries, drained (liquid reserved)
8 egg yolks
150g caster sugar
180g cold butter, cubed
Juice from 1 lemon
The day before, prepare cherry curd by heating egg yolks and sugar in a bowl set above a saucepan of boiling water. Whisk for 10-15 mins, slowly adding butter 1 cube at a time until all butter is incorporated. Remove from heat.
In a blender, add 100g cherries to 100ml reserved cherry liquid. Blend until smooth then add to egg yolk mixture with lemon juice and whisk until incorporated, then return to double boiler and cook for a further 10 mins until thickened slightly. Transfer to a clean container and refrigerate overnight.
To make pavlova, preheat oven to 120ºC (100ºC fan). Over a double boiler, in a large metal bowl whisk together the sugar and the egg whites, whisking constantly until the mixture reaches approximately 46ºC and the sugar grains have dissolved and are not longer gritty to the touch.
Use an electric mixer to beat the mixture until very stiff peaks form (this will take quite a long time – about 10 mins!). Add spices and beat until just combined. Spoon meringue in a round shape onto a baking tray lined with baking paper then bake for 1hr 30 mins. When done, turn oven off and leave pavlova in oven with door ajar until cooled completely.
To decorate, spread meringue with whipped cream. Top with a generous amount of cherry curd then scoops of vanilla ice cream, fresh cherries and crushed gingerbread.