Amaretto Cherry Pavlovas

Cherry Jam

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Step 1

In a small saucepan, combine the cherries, the Domino® Baker’s Sugar™, and the lemon juice. Cook over medium heat, stirring occasionally, until the cherries soften and start to break down (about 8–10 minutes). If the mixture is drying, lower the heat, and add a splash of water.

Step 2

Mix the cornstarch and water in a small bowl until dissolved. Pour the cornstarch mixture into the pan and stir until the jam thickens, about 1 to 2 minutes. Add the amaretto and remove from the heat.

Step 3

Pour the jam into a bowl, cover with plastic wrap and let it cool down. Place it in the fridge for at least 2 hours and up to 1 week.

Pavlovas

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Step 1

Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.

Step 2

In a clean, dry bowl, beat egg whites on medium speed until it becomes a white thick foam, about 2 minutes.

Step 3

Gradually add Domino® Baker’s Sugar™, 1 tablespoon at a time, beating on medium-high until stiff, glossy peaks form and the sugar is dissolved. It can take a few minutes beating. The peak of the meringue should be sticking up, and it should be cloudy and thick.

Step 4

Add vinegar, cornstarch, and cherry liqueur. Beat until just combined. You can either spoon the meringue onto the tray or pipe. To pipe, line a piping bag with the tip of your choice. 

Step 5

Brush streaks of pink food coloring along the sides of the piping bag. It helps to insert the piping inside of a tall cup and fold the sides of the cup, to keep the piping bag held open, this way, you can easily brush the sides with food coloring, and also place the meringue inside the bag.

Step 6

After you transfer the meringue to the piping bag, simply pipe the pavlovas by creating a base at the bottom, and piping taller sides along the edges, to form a nest inside.

Step 7

Bake the pavlovas in the preheated oven for 1 hour and 15 minutes. Turn the oven off, prop the door open and let the pavlovas sit in there for 1 hour. You can even leave them overnight. It will keep them dry.

White Chocolate Whipped Cream

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Step 1

Heat up ¼ cup of heavy cream (60ml) and pour over the white chocolate in a heatproof bowl over a double boiler or in short bursts in the microwave, stirring until smooth. Let it cool to room temperature.

Step 2

Chill a mixing bowl and beaters for about 10–15 minutes. Pour the remaining ¾ cup (180ml) cold cream into the chilled bowl. Whip until almost-stiff peaks form.

Step 3

Gradually drizzle in the cooled white chocolate mixture and continue whipping until medium-stiff peaks form. Don’t overwhip or it might curdle.

Decorate

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Step 1

Chop half of the white chocolate bar and place in a microwave-safe bowl. Melt the chocolate in short bursts, stirring until smooth. Place it in a piping bag, or you can use a spoon to drizzle over the pavlovas.

Step 2

Spoon about 1 tbsp of cherry jam on the bottom of each pavlova. Pipe or spoon the white chocolate whipped cream on top. Top with more cherry jam.

Step 3

Drizzle the melted chocolate on top. Use a vegetable peeler to shave curls of white chocolate over the pavlovas using the remaining white chocolate bar.