Cherry Almond Vanilla Custard Pavlova

Introduction

The cherry almond vanilla custard pavlova is a stunning and delicious dessert that is perfect for any special occasion. This pavlova is made with a light and airy meringue base that is topped with a creamy vanilla custard, tart cherries, and toasted almonds. The result is a dessert that is both visually appealing and incredibly flavorful.

Ingredients

For the meringue base: - 6 large egg whites - 1 1/2 cups granulated sugar - 1 teaspoon cornstarch - 1 teaspoon white vinegar For the vanilla custard: - 1 cup milk - 1/2 cup heavy cream - 1/4 cup granulated sugar - 2 tablespoons cornstarch - 2 egg yolks - 1 teaspoon vanilla extract For the topping: - 1 1/2 cups fresh cherries, pitted and halved - 1/2 cup sliced almonds, toasted - Powdered sugar, for dusting

Instructions

1. Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. 2. In a large bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, beating until the meringue is thick and glossy. Beat in the cornstarch and vinegar. 3. Spread the meringue onto the prepared baking sheet, forming a circle about 9 inches in diameter. Bake for 1 hour, or until the meringue is dry and crisp. 4. While the meringue is baking, make the vanilla custard. In a medium saucepan, combine the milk, heavy cream, sugar, and cornstarch. Bring to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until the custard has thickened. 5. In a small bowl, whisk together the egg yolks and vanilla extract. Gradually whisk the hot custard into the egg yolks. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard has thickened enough to coat the back of a spoon. 6. Let the custard cool slightly, then spread it over the cooled meringue. Top with the cherries and toasted almonds. Dust with powdered sugar before serving.

Tips

- For a taller pavlova, spread the meringue mixture onto a baking sheet that is lined with a ring mold. - To toast the almonds, spread them on a baking sheet and bake at 350 degrees F (175 degrees C) for 5-7 minutes, or until they are golden brown. - If you don't have fresh cherries, you can use canned cherries that have been drained and rinsed. - The cherry almond vanilla custard pavlova can be made ahead of time and stored in the refrigerator for up to 3 days.