Cherry chocolate pavlova

• large egg whites↗6
• caster sugar↗300g g
• cornflour↗1 tbsp tbsp
• white wine vinegar↗ tsp
• cocoa powder↗25g g
• finely chopped dark chocolate50g g
• pot double cream↗284ml ml
• icing sugar↗ tbsp
• ½ 600g jar stoned cherry g

  compote

• fresh cherries↗

  to serve

Step-by-step instructions

1. 1

   Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.

2. 2

   Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.

3. 3

   When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.