MARSHMALLOW PAVLOVA WITH CHERRIES

Basic pavlova , preheat your oven to 150 deg C. Beat 6 egg whites at room temperature with a pinch of salt at a high speed until soft peaks form . Add 2 cups of castor sugar , 1 tbs at a time , beating well after each addition . Stop beating when all the sugar has been incorporated and fold in 1 and 1/2 tsp of white vinegar , the 1 and 1/2 tsp of vanilla extract. Pile the mixture into a greased 20cm springform pan in a circle and smooth over the top . Place the pavlova in the preheated oven for 45 minutes , then turn the oven off and leave the door shut for 1 hour . Remove the pavlova from the oven and cool completely . Remove the sides from the spring form pan . Top the pavlova generously with whipped cream made with 2 tbs of honey with 3 tbs of passionfruit curd and whipped till firm peaks form . I then topped the pavlova with fresh cherries .