Black Forest Pavlova

Ingredients

• 4 large egg whites

• 1 pinch of salt

• 225g of caster sugar

• 2 tbsp of cocoa powder

• 1 tsp red wine vinegar

• 50g of grated dark chocolate

• 300ml of double cream, or whipping cream

• 2 tbsp of kirsch

• 450g of fresh stoned cherries or a jar of sour cherries. Add kirsch and keep overnight in the fridge.

• 25g of grated dark chocolate for decoration

Method

1. Preheat the oven to 150°C/Gas Mark 2 and line a large baking sheet with baking parchment or even better use a silicon liner as it is less likely to stick.
2. Whisk the egg whites and salt together until stiff, then gradually add the sugar, whisking well between each addition until you have a thick, glossy meringue. Whisk in the cocoa and vinegar and fold the chopped chocolate in with a large spoon.
3. Spoon the meringue into a round on the baking sheet or silicon liner, making it slightly higher on the outer edges. Place it in the oven to bake for 1 hour to 75 minutes, or until the meringue is crisp on the outside and with a marsh-mallow texture on the inside. Turn the oven off and leave the meringue to cool completely inside, with the oven door shut.
4. When the meringue is cool, whip the cream until stiff but not dry and add the kirsch and whisk in again. Spoon the cream on top of the meringue and spread it out. Scatter the cherries and top with the grated chocolate.

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Dining for a CURE