This makes eight small pavlovas, but if you want one big one, just double the amounts and extend the cooking time by 10 minutes. The egg yolks can be used for making custard, or chocolate ice cream, or they can be added to an omelette. If you are making a large pavlova, pile all the meringue into the centre of your lined baking tray and pat it out to about a
To serve, peel the oranges with a sharp knife, taking off all the pith. Cut out the segments by slicing down either side of the membranes. Halve the cherries and remove the stones. Whip the cream and icing sugar until peaks form, spoon onto the pavlovas and scatter with cherries and oranges. Dust with icing sugar to serve.
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