Pavlovas with Cherries and Ricotta Cream

First, prepare the cherry filling: add 30g of water and the sweetener to the cherries, then bring to a boil. Add the starch and heat, stirring until the mixture thickens. Set aside to cool.

Grind the sugar and erythritol into a powder.

Place 190 g of egg whites in a bowl and add a pinch of salt. Start whisking at a medium speed until the egg whites form a soft foam.

Gradually add the erythritol and sugar mixture with a spoon. Once all the sugar has been added, increase the mixer's speed and beat the egg whites until they are shiny and stiff. Depending on the mixer speed, this should take about 7 minutes. Finally, stir in a teaspoon each of lemon juice and cornstarch.

Put the beaten egg whites into a pastry bag fitted with a nozzle and pipe six baskets with raised edges, leaving a base at least 1-1.5 cm thick at the bottom of the basket.

Place in an oven preheated to 130 °C and bake for ~40 minutes (keep an eye on it, so that the meringue does not burn). Remove and allow to cool completely.

Prepare the Ricotta cream: mix the culinary curd with Ricotta, sweetener and lemon juice (or lemon zest). Spoon into the pastry bag with a nozzle.

Put the cherry filling into the bottom of the meringue baskets, then pipe the cream on top. Garnish with pistachios, oats and mint leaves.