Cherry pavlova with almond and yoghurt noyaux cream

Name: Cherry pavlova with almond and yoghurt noyaux cream
Cook time: 2 h 30 min
Yield: 8
Cuisine: Modern Australian
Ingredients: 200g egg whites (from 6 large eggs); ⅛ tsp salt; 350g caster sugar; 1 tbsp cornflour*; 1½ tsp white vinegar; 1½ tsp vanilla extract

Helen Goh

December 1, 2023

Time:2 hours +Serves:8

Noyaux, a liqueur made from apricot or cherry pits, imparts a wonderful almond flavour to both the cherry compote and the cream filling in this luscious pavlova. If you can’t get it, Amaretto or brandy will be a fine substitute to complement the flavours here.

I like to make the meringue base last thing the night before the big event, leaving it in the oven to cool and dry further overnight. The cherry compote can be made up to three days in advance and kept refrigerated. The cream should be whipped just before assembling and serving.

Ingredients

For the meringue base

200g egg whites (from 6 large eggs)
⅛ tsp salt
350g caster sugar
1 tbsp cornflour*
1½ tsp white vinegar
1½ tsp vanilla extract

For the cherry compote

350g whole cherries, pitted and halved
2 tbsp water
100g jam setting sugar
1 tbsp lemon juice
1 tbsp Creme de Noyaux (or Amaretto or brandy)

For the cream

200g mascarpone
200ml thickened cream
100g full-fat Greek yoghurt
30ml Creme de Noyaux (or Amaretto or brandy)
20g icing sugar

To garnish

30g toasted flaked almonds
bay leaves or rosemary sprigs
fresh cherries, plus extra to serve

Method

Step 1
Begin by making the meringue base. Line a large baking tray with baking paper, then using the base of a 23cm round cake tin as a template, trace a circle with a marker pen directly onto the paper. Turn the paper upside down (to avoid the ink staining the meringue) and set aside for now.
Step 2
Preheat the oven to 150C fan-forced (170C conventional) and position an oven rack in the bottom third of the oven.
Step 3
Place the egg whites and salt in the bowl of an electric mixer, with the whisk attachment
in place, and whisk on medium-high speed until soft peaks begin to form. Gradually drizzle in the sugar, one tablespoon at a time, whisking all the while and for at least 5 minutes after all the sugar has been added; the mixture should look thick, white and glossy. Reduce the speed to low and add the cornflour, vinegar and vanilla, then increase the speed to medium-high and whisk for one minute to combine.
Step 4
Dab a little of the meringue under the four corners of the baking paper so that it sticks to the tray, then scrape the rest into the centre of the traced circle. Shape the meringue into a mound with a spatula, using the circle as a guide for the diameter of the base. Form a shallow crater in the mound by pressing the rounded side of a small soup ladle or spoon into the top.
Step 5
Place the tray on the rack in the preheated oven and bake for 5 minutes, then, without opening the oven, lower the temperature to 120C fan-forced (140C conventional) and continue baking for 90 minutes. Switch the oven off, leaving the pavlova inside to cool for at least one hour or overnight.
Step 6
To prepare the cherry compote, place the halved and pitted cherries in a medium saucepan with the water. Bring to a boil over high heat, then reduce the heat to medium-low and cook for about 10 minutes until the cherries have softened. Reduce the heat to low and add the jam setting sugar and lemon juice. Stir gently until dissolved, then increase the heat to medium and simmer for about 10 minutes until the jam looks thick and syrupy. Add the Noyaux (or Amaretto or brandy), then remove from heat and decant the jam into a bowl to cool.
Step 7
When ready to assemble the pavlova, place all the ingredients for the cream in the bowl of an electric mixer, fitted with the whisk attachment, and whip on medium speed until soft peaks form.
Step 8
To assemble, carefully run a long, metal spatula under the pavlova to release it from the paper and transfer to a serving plate. Scatter some of the flaked almonds liberally in the cavity of the pavlova, then gently spoon about half of the cream mixture on top, followed by half of the cherry compote. Repeat with the remaining cream and compote, then decorate with fresh cherries and bay leaves or rosemary sprigs. Scatter some of the remaining flaked almonds on top, leaving the rest to sprinkle over each slice when serving.