I don’t know what to write about, David.
It’s a cherry pavlova. Write about cherries.
With the sole exception of actual cherries, I hate cherry-flavored things.
Is that why my five pound bag of sour patch kids has nothing but one pound of red kids?
. . . mebbe.
Come to think of it, I also don’t like bourbon . . . unless it’s dripping off of fresh sugared cherries and swirled with fresh whipped cream. I also don’t like meringue . . . unless it’s swirled with some cornstarch, baked just enough to have a marshmallowy center, and assembled into a fruit-topped pavlova heaven.
If you have not had pavlova before, it needs to go on your baking bucket list. STAT. 🙂 The meringue is crunchy on the outside and has a soft, chewy middle that is perfect with juicy fruit and whipped cream. Lots of tips in the recipe below, so make sure you read through the whole thing before getting started!
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