Pavlova

1. Read the notes first: Take notice of the tips for making meringue in the notes below. Take out your eggs from the fridge and separate the egg whites from the yolks while the eggs are still cold. Let the egg whites rest at room temperature for 30 minutes.
2. Pre-heat oven to 400F (200C): But we'll reduce this to 210F (100C) immediately when we put the pavlova in. The higher initial temperature is to ensure a crispy topping to your pavlova.**. Add parchment to a baking tray.
3. Whip meringue: In a clean metal or glass bowl, whisk your egg whites on medium high speed. Add in the white wine vinegar (and vanilla extract if using). Mix sugar and cornstarch (and vanilla bean sugar if using) together before slowly adding it to the egg whites. Beat for 10-15 minutes. I needed about 14 minutes for it to become glossy and stiff peaks form (check if the meringue holds its shape when you turn your beater upside down).
4. Shape the pavlova dessert: Pour the meringue into piping bags with a large round tip. If you don't have this you can also snip the tip off of a plastic bag, or even just form them with a knife or spoon. Form into chubby circles on the parchment lined baking tray, they will keep the shape you formed once baked.
5. REDUCE temperature to 210F (100C): Reduce the oven temperature to 210F (100C). Place the baking tray at the bottom rack of the oven and bake for around 80 minutes.*
6. Cool in the oven: Once you think they are done, crack the oven door open, turn off the heat and let it cool to room temperature inside the oven. It will take around 4 hours to overnight.

Cherry Sauce

1. In a medium saucepan, bring cherries, sugar and water to a boil, and stir often over medium-high heat. In a small bowl, whisk together cornstarch and lemon juice. Whisk it into the boiling cherries. Reduce to a simmer, and let it simmer 15-20 minutes to thicken. Let the mixture cool. Remember that it will thicken more once cooled.

Assemble the Pavlova Dessert

1. Add heavy cream and eggnog to a bowl and whip until soft peaks.
2. On one pavlova dessert; dollop a generous amount of eggnog whipped cream, ladle cherry sauce on top and sprinkle with some pomegranate arils and fresh rosemary. Dusting with powdered sugar makes it extra festive as well.