PIES AND TACOS
There’s nothing quite as beautiful as a traditional pavlova.
Cook pitted cherries with sugar and lemon juice until soft. Stir in a cornstarch slurry to thicken, then finish with a splash of Amaretto. Chill — it keeps up to a week in the fridge.
Preheat the oven low and slow and line a tray with parchment. Beat egg whites with a pinch of salt to soft peaks, then gradually add sugar until glossy and stiff. Gently fold in vinegar, cornstarch, and Amaretto.
For an extra flourish, streak the inside of your piping bag with pink food coloring before piping nests. Bake until set, then let them cool in the oven with the door propped open.
Melt white chocolate with a splash of cream, then cool. In a chilled bowl, whip the rest of the cream to soft peaks and slowly drizzle in the cooled chocolate. You’ll get a silky, airy cream that holds its shape beautifully.
Spoon jam into the cooled pavlova centers, then top with whipped cream. Add a bit more cherry jam for shine, drizzle with melted white chocolate, and finish with curls, fresh berries, or pistachios for color and crunch.
Unfilled pavlovas keep well in an airtight container at room temperature for up to 2 weeks. Once filled, they’re best served fresh but can be stored in the fridge for 1–2 days without losing too much texture.
Crisp on the outside, soft and marshmallowy inside, and piled high with cream and fruit.