Method

• 1.
  For meringue, position rack on bottom shelf of oven and preheat oven to 120oC. Using a pencil, draw a 20cm-diameter circle on a piece of baking paper, turn over and use paper to line a baking tray.
• 2.
  Whisk eggwhites in an electric mixer on medium speed until soft peaks form. Gradually add sugar, beating well after each addition, then beat for 10 minutes or until sugar dissolves. Add cornflour, vanilla, cream of tartar and 1/4 teaspoon fine sea salt, then whisk until just combined.

• 3.
  Using a large spoon, gently spread meringue on prepared tray to fill the drawn circle (it should be about 4cm high). Bake for 1 1/2 hours or until crisp and dry to the touch. Turn off heat and cool meringue completely in oven with the door ajar.
• 4.
  Meanwhile, for compote, combine sugar, zest, juice, Grand Marnier and cinnamon in a pan over medium heat. Bring to a simmer and cook for 8 minutes or until syrupy. Add cherries and cook for 1 minute or until coated and cherries are beginning to release their juices. Cool to room temperature.
• 5.
  Place pavlova on a large platter, spoon over yoghurt and top with compote.