1
Line a large baking tray with parchment paper. Using a round cake tin or an 18 cm diameter plate as a template, draw a circle on the paper, then flip it over. Preheat the oven to 130 °C (110 °C with convection/gas ½).
2
Rinse the remaining half of the lemon on the inside of a large bowl or mixer, then dry with a paper towel to remove any butter or oil. Add the egg whites and beat with an electric whisk or mixer on low speed until the whites form small fluffy bubbles, about 1‑2 minutes. Continue until the mixture resembles a foamy meringue, then gradually add the caster sugar, 1 tsp at a time, until you obtain a thick, glossy meringue. Rub a little between your fingers – if you feel sugar grains, beat a few more minutes. Add the corn starch, lemon juice and vanilla extract, beat another 30 seconds.
3
Spoon the meringue into the center of the drawn circle and smooth it to the edges with an offset spatula. Run a knife around the edge, then smooth the top.
4
Bake for 1 hour 15 minutes, then lower the temperature to 100 °C (80 °C with convection/gas ¼) and bake for another hour. Turn off the oven and let the pavlova cool inside for at least 2 hours or overnight.
5
When ready to serve, carefully invert the pavlova and remove the parchment. Don't worry if it cracks a little – it will be hidden by the filling.
6
For the filling, heat the cream with milk in a small saucepan until steam appears. Remove from heat. In a bowl whisk the egg yolks, corn starch, vanilla extract and caster sugar. Gradually pour this mixture into the cream while stirring constantly, then return the saucepan to low‑medium heat. Cook for 5 minutes, stirring constantly, until it thickens – it should coat the back of a spoon and leave a groove when you run a finger through it. Transfer to a bowl and cover the surface with parchment to prevent a skin forming. Cool for at least 1 hour until thick enough to spread.
7
Remove the pits and halve the cherries (some can be left whole if desired). Toss them with the powdered sugar and a splash of cherry liqueur or add more vanilla extract, and let marinate for at least 30 minutes. Spoon the cherry jam or compote into the center of the pavlova and spread to the edges. Briefly whisk the chilled custard, then spread it over the jam. Place the marinated cherries on top and sprinkle with toasted almond flakes. Serve immediately; leftovers can be kept in the refrigerator for up to two days.

Source: bbcgoodfood.com

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