Large Pav topped with Cherries with a Rum Jelly made from cherry juices.
Preheat oven to 190 C.
Beat egg whites until stiff and dry, add sugar slowly dissolving between each additiion, Beat until glossy. Add vinegar and vanilla. Sift dry ingredients and fold in lightly.
Grease oven slide and place baking paper on top. Pile mixture on in required shape, leave a slight well in the centre.
Place into oven for 3 minutes - turn oven down to 120 C and bake for an hour.
Turn oven off and leave in oven until cold.
Drain cherries and reserve 1 and 1/2 cups of juice. Place juice in saucepan and heat with rum and gelatin until gelatin has dissolved. Pour into shallow dish and set in fridge.
When pav ready to serve top with whipped cream, layer with chopped jelly, then place cherries on top. Serve dusted with icing sugar (optional)
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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