carob cherry pavlova.

Crisp on the outside, marshmallow-soft in the middle, with roasted carob folded through and piled high with cream, cherries and grated carob.

Dietary: Vegetarian, Gluten Free
Baking Time: 1 1/2 hours, plus 6 hours drying
Serves: 8-10

Ingredients:
6 egg whites, at room temperature
1 1/2 cups caster sugar
2 tablespoons roasted carob powder

To Serve:
Whipped cream
Fresh cherries
Pitted jarred or canned cherries, juice reserved
Carob milk bar, finely grated

Method:
Preheat the oven to 120°C and line a large tray with baking paper.
Whip the egg whites on high until stiff peaks form.
Add the sugar 2 tablespoons at a time, whipping well between additions until dissolved and smooth.
Gently fold through the carob powder, leaving it marbled if you like.
Pile onto the tray and shape.
Bake for 1 1/2 hours, then turn the oven off and leave the door shut for at least 6 hours or overnight.
Top with cream, cherries and grated carob just before serving.

Storage:
Store the undecorated pavlova in an airtight container for up to 2 days. Top just before serving.

Tips:
Leave the pavlova to cool completely in the oven with the door ajar to prevent cracking.
Use room temperature egg whites for the most volume.