Make the cherry compote

• Combine the cherries, cherry juice, sugar and lemon juice in a saucepan.
• Cook over medium heat until the cherries soften and the liquid thickens.
• Blend to a smooth purée and chill completely.

Whip the meringue

• Whisk the egg whites in a stand mixer until soft peaks form.
• Gradually add the caster sugar and whisk to a stiff, glossy meringue.
• Fold in the cornstarch and white vinegar.

Bake the pavlova shells

• Pipe or spread the meringue into rounds on a lined baking tray.
• Bake at 120 °C until crisp and dry, then cool completely in the switched-off oven.

Whip the cream

• Whip the cold heavy cream with the powdered sugar and vanilla extract to soft peaks.

Shape with liquid nitrogen

• Chill a metal stamp in liquid nitrogen.
• Dip the meringue shells briefly in liquid nitrogen to set the outer layer.
• Fill the centre with the chilled cherry compote.

Assemble and finish

• Top the shells with the whipped cream.
• Press the chilled stamp onto the cream to create the crisp finish.
• Serve immediately with fresh cherries.