for 8 pieces

Pavlovas

2	fresh egg whites
1 pinch	salt
100 g	sugar
½ tsp	white wine vinegar
2 tbsp	cocoa powder

Cherries

500 ml	Fior di Latte ice cream
250 g	cherries, pitted, quartered

How it's done

Pavlovas

Beat the egg whites with the salt until stiff. Add half of the sugar and continue beating until the egg whites become very stiff and glossy. Add the remaining sugar and the vinegar, continue beating for about 2 mins. Using a rubber spatula, carefully fold in the cocoa powder. Using 2 tablespoons, scoop 8 mounds onto a baking tray lined with baking paper. Make a well in the centre of each.

Bake/dry

Slide the tray into the lower half of an oven preheated to 120 °C, reduce the heat to 100 °C and leave to dry out for approx. 2 hrs. Then switch the oven off and leave the pavlovas to cool in the oven with the door slightly ajar. Remove from the oven, plate up.

Cherries

Scoop the ice cream into 4 balls, divide between the pavlovas with the cherries.

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