Directions

1. Preheat the oven to 150°C fan forced and line two baking trays with baking paper.

2. Whisk the egg whites in an electric mixer for roughly 3-5 mins, until soft peaks begin to form. As it’s beating, add the sugar one spoonful at a time, allowing each to dissolve before adding the next. Beat until meringue is stiff and shiny (you should be able to tip the bowl upside down and nothing fall out).
3. Add the cornflour, vinegar and sifted cocoa powder and using a metal spoon, slowly fold everything in without knocking too much air out of the meringue.
4. Spoon the mixture into 8 separate meringue nests evenly spread across the lined baking trays. Use the back of a spoon to lift the outer edges of the nests to bring height, or smooth out a small indent at the top of each nest.
5. Reduce the oven temperature to 120°C and bake the pavlovas for 45 mins, until firm and no longer sticky (try not to open the oven door whilst baking). Turn the oven off and leave the pavlovas inside to cool completely (at least 2 hours or overnight).
6. To make the cherry compote, cook cherries, sugar, lemon zest and juice in a non-stick pan over medium to high heat. As the syrup starts to thicken and the cherries begin to soften, use the back of a wooden spoon to squash most of the cherries. Continue to stir until the mixture thickens. Allow to chill
7. When ready to serve, whip the cream and vanilla in an electric mixer, on high speed, until thick and soft peaks form.
8. To assemble, use a spoon to lightly crack the tops of the meringues and create a small well in the centre (this will allow the toppings to sit better). Top with a generous dollop of thickened cream, a spoonful of cherry compote and dark chocolate shavings.