But why hasn't this recipe made a comeback? We're bringing it back with sour cherries, an orange scented whipped mascarpone filling and shavings of chocolate on top. The result? The fanciest looking and most delicious dessert you'll have in 2025.
Preheat the oven to 120°C. Whisk the egg whites in a clean bowl until they form stiff peaks, then slowly add the sugar a tbsp at a time until the mixture is silky smooth - rub a bit between your fingers to make sure the sugar has dissolved.
Keep whisking until you have stiff peaks, then beat in the vanilla essence and cornflour.
Use a serrated nozzle and pipe a circle onto a lined baking sheet. Gradually pipe the shape of a bowl with a rim around the edge.
Bake the meringue for an hour and a half, then turn the oven off and leave it in there for a further hour and a half.
While this is going on, heat the sour cherries and sugar together until they bubble and form a sauce. Combine the cornflour and water to make a paste, then stir this into the cherries to thicken the sauce. Set aside.
Whisk the mascarpone and double cream with the sugar, but don't over beat it as it'll stiffen quite quickly.
When the cherries are cool, assemble the pav - a nice layer of mascarpone, then cherries, then fresh cherries and choccy.
