• 4 egg whites
  • 2 cups castor sugar
  • 1 tsp coffee powder
  • 1 cup cherry compote
  • ½ Merlot from Big Banyan
  • 1 cup whipped cream
  • ¼ cup chocolate shavings
  • ¼ cup crushed walnuts
  1. With an electric mixer beat egg whites until they double in volume.
  2. With the mixer running, add the sugar, one tablespoon at a time.
  3. Keep mixing at high speed until stiff peaks form.
  4. Spread in a baking trey and bake at 100C for 1 hour.
  5. To make the filling, in a saucepan set over medium heat, bring the cherry compote and Merlot to a boil.
  6. To assemble the pavlova, fill the layers with whipped cream and cherry filling . Top the pavlova with cherry filling, chocolate shavings and walnuts.
Recipe by Bake with Shivesh at