Method

• 1.
  Preheat oven to 150°C/130°C fan-forced. Draw a 20cm-diameter circle on a sheet of baking paper, then flip over so the outline is on the underside. Use to line a baking tray.
• 2.
  For the gingerbread pavlova, combine the sugar, spices and cornflour in a medium bowl. Place egg whites in a stand mixer fitted with the whisk attachment. Whisk on low speed until frothy.
• 3.
  Sprinkle over the cream of tartar, then increase speed to medium and whisk until very soft peaks form. Gradually add the sugar and spice mixture 1 tbs at a time, whisking until the sugar is dissolved before adding the next spoonful, while slowly increasing the speed to medium-high. Continue whisking meringue until it is dense, glossy and smooth, with no sugar granules. (This isn’t a process to rush; you want all the sugar to be completely dissolved.) Add the vinegar and whisk until combined.
• 4.
  Using a large spoon, spread meringue onto prepared tray, using the traced circle as a guide. Create a well at the centre of the pavlova (it’s great for filling when it’s time to serve). Bake for 55 minutes, then turn off oven, leave the door closed and allow pavlova to cool in there overnight. Once cool, you can store pavlova in an airtight container for up to 2 days.
• 5.
  For the sorbet, drain cherries, reserving their syrup. Place cherries in a large zip-lock bag and freeze flat for 4 hours until firm. Whiz frozen cherries, sugar and lemon juice in a food processor until a snow-like consistency forms. Add aquafaba and whiz, scraping down side of bowl occasionally, until smooth. The liquid will aerate the mixture, turning it into a paler pink sorbet.
• 6.
  Transfer to a small airtight container (a leftover takeaway one works perfectly), cover and freeze overnight. Place reserved sour cherry syrup and peppercorns in a medium saucepan over medium-high heat and bring to the boil. Cook for 10 minutes, swirling occasionally, or until mixture reduces to a thick syrup (you’ll need about 1/2 cup). Transfer to a heatproof jug and cool to room temperature, then cover and set aside overnight. Strain before serving.
• 7.
  When ready to serve, in a stand mixer fitted with the whisk attachment, whisk cream on medium-high speed until very soft peaks form. Add creme fraiche and whisk on medium speed until just combined.
• 8.
  Place pavlova on a serving platter and load centre with whipped cream. (Don’t worry when it collapses into the crust; it’s meant to!) Scatter with fresh cherries and ginger. Add a few scoops of sorbet and drizzle with pepper syrup. Sprinkle with crushed pink peppercorns and serve immediately with extra scoops of sorbet alongside.