Step 1

Preheat oven to 120°C. Grease and line a large baking tray.

Step 2

Using electric beaters, beat eggwhites and a pinch of salt together until soft peaks form.Add caster sugar a tablespoon at a time, until stiff and glossy. Fold in vinegar and vanilla.

Step 3

Spread pavlova mixture in a circle on the tray and bake for 1½ hours or until crisp but not coloured. Cool completely in the switched-off oven.

Step 4

For sauce, bring red wine, 500ml water, Caster Sugar, cinnamon and cherries to the boil in a pan over medium heat. Simmer for 5 minutes. Mix cornflour with a little water to form a paste, then stir into sauce to thicken. Cool.

Step 5

Just before serving, spread cooled pavlova with whipped cream and top with the cherry sauce.