Pavlova and Cherry Sauce Recipe | Chelsea Sugar
The key to a great pavlova is beating the sugar in slowly and baking at a low temperature. Serve it with our cherry sauce - enriched with wine and spice and can also be used as an ice cream topping.
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Ingredients
- 3 egg whites
- 250g Chelsea Caster Sugar
- pinch of salt
- 1 tsp vanilla essence
- 1 tsp vinegar
- 250-500g cherries (fresh or tinned), pitted
- 500ml water
- 200ml red wine
- 2 sticks cinnamon
- 200g Chelsea Caster Sugar
- 1 Tbsp cornflour
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