Cherry and Pistachio Pavlova

Foodstuff 1 Minute

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My first try wasn’t spectacular in terms of form – the poor thing cracked in 2 places when I moved it to the plate. But I guess that’s why the Pavlova is usually covered with cream and fruit 😉 The recipe I originally wanted to follow was in Italian, but I wasn’t confident in the google translation so I went with Ina Garten’s recipe and just used the toppings suggested in the Italian version. The whole thing with adding cherry preserves to the merengue must be some dark magic, because when I added a fruit spread to mine it didn’t streak well (I mean just look at the Italian recipe’s photo!) and it produced an oozy layer of syrupy goo at the base of the Pavlova after baking. Oh well. Tastewise though, I have no complaints.

Here are both recipes:

http://oggipanesalamedomani.it/2017/06/16/pavlova-con-ciliegie/
http://www.foodnetwork.com/recipes/ina-garten/mixed-berry-pavlova-recipe-1948158

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