Curtis Stone's Smashed Pavlova Cherry Trifle

Method

1. Position a rack in centre of oven and preheat oven to 150°C (130°C fan-forced). Line a 33cm x 45cm rimmed baking tray with baking paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually add 1½ cups (330g) sugar, beating on medium-high speed for 10 mins or until firm glossy peaks form. Beat in vinegar, vanilla and salt. Sift the cornflour over the meringue and gently fold in.
3. Using a large spoon, spoon 8 large dollops of meringue onto prepared tray. Using an offset spatula or palette knife, gently spread meringue into an even layer.
4. Place meringue in oven. Immediately reduce temperature to 105°C (95°C fan-forced). Bake for 1½ hours or until meringue is crisp on outside but still has a marshmallow-like centre and puffs ever so slightly. Turn oven off. Prop oven door open with a wooden spoon and leave meringue in oven for 30 mins to cool, then remove from oven and cool completely.
5. Meanwhile, in a large bowl, toss cherries, remaining sugar, lemon juice and almond extract to coat. Let stand at room temperature, tossing occasionally, for 30 mins or until juices form. Gently fold in raspberries.
6. In a large bowl, using a hand-held electric mixer, beat the cream with the amaretto, if using, until stiff peaks form.
7. Gently run a palette knife along edges of pavlova to loosen from baking paper. Place another baking tray over pavlova and invert. Carefully remove paper. Invert pavlova back into the first tray. Gently lift corner and break the pavlova into large pieces.
8. Layer some pavlova pieces in the base of a trifle dish. Top with dollops of cream mixture and spoonfuls of cherry mixture. Sprinkle with almonds. Continue layering with remaining pavlova, cream mixture, cherry mixture and almonds. Chill for 30 mins before serving.