We used a planetary mixer to make pavlova. Make sure the bowl and whisk attachment are clean and dry before beating egg whites. Sauce can be made up to one day ahead.
6 egg whites, at room temperature
1 1⁄2 cups caster sugar
2 tsps cornflour
1 tsp white vinegar
600ml tub thickened cream
275g jar jellied cranberry sauce
1⁄3 cup water
1⁄4 cup icing sugar mixture
2 tblsps lemon juice
1 tsp vanilla bean paste
500g fresh cherries, pitted, halved
Trace a 20cm circle onto a sheet of baking paper. Place trace-side down on a greased, large oven tray.
2 Beat egg whites in a large bowl of an electric mixer until frothy. With motor operating, gradually add sugar, one tablespoon at a time, beating well after each addition, until sugar is dissolved. Beat for a further 5 minutes, or until thick and glossy. Beat in corn our and vinegar until just combined.
3 Spoon into middle of circle on prepared tray. Gently spread to edge.
4 Cook in a very slow oven (100C) for about 1 hour and 45 minutes, or until dry and crisp. Turn off oven. Cool pavlova in oven with door ajar for 2 hours. Remove. Cool completely.
5 Meanwhile, make sauce. Combine cranberry sauce, water, sugar, juice and vanilla in a medium saucepan. Stir over a low heat until combined. Bring to boil. Remove. Stir in cherries. Cool slightly. Refrigerate until cold.
6 To serve, beat cream in clean large bowl of electric mixer until soft peaks form. Dollop over top of pavlova. Spoon over half the sauce. Serve with remaining sauce.