Noyaux,a liqueur made from apricot or cherry pits,imparts a wonderful almond flavour to both the cherry compote and the cream filling in this luscious pavlova. If you can’t get it,Amaretto or brandy will be a fine substitute to complement the flavours here.
I like to make the meringue base last thing the night before the big event,leaving it in the oven to cool and dry further overnight. The cherry compote can be made up to three days in advance and kept refrigerated. The cream should be whipped just before assembling and serving.