Pavlova with a rosé cherry sauce and caramel mascarpone

For the meringue, preheat the oven to 110°C. Place the egg whites in a stand mixer bowl and whisk at medium speed until soft peaks form.

With the mixer still running, gradually add the castor sugar and add the pinch sea salt. Turn the mixer to the highest setting and beat, 5 minutes, until stiff peaks form and the meringue is glossy. If it feels grainy, beat for a little bit longer. Fold in the vinegar and vanilla essence.

Line a baking tray with baking paper, using small dollops of meringue to hold the paper in place. Spoon the meringue into a disc, about 20cm in diameter, making a nest in the centre, and bake, 1 hour 30 minutes, until the meringue turns slightly golden, but remains soft inside. Turn off the oven and cool the Pavlova inside, with the door ajar, 1 hour.

For the cherry sauce, add the cherries or cherry pulp, white sugar and rosé to a pot and simmer over medium-high heat. Lower the heat, add the vanilla seeds and allow the sauce to simmer until slightly syrupy, about 15 minutes. Remove from heat and stir in the zest. Set aside until needed.

For the mascarpone filling, place the mascarpone in a bowl and stir very gently until smooth. In another bowl, stir the Caramel Treat until smooth. Mix the cream cheese into the Caramel Treat, followed by the whipped cream and fold in the mascarpone. Don’t over-mix to avoid the mascarpone from separating.

To assemble the Pavlova, place the meringue on a cake stand. Spread the mascarpone mixture over the meringue. Drizzle over the cherry sauce and top with Maltesers, fresh cherries and mint leaves.