BLACK FOREST PAVLOVA

A Black Forest gâteau is one of those things that just works and so is pavlova. Put these two treats together and you have a taste sensation that’s truly lush.

Serves 6

5 large egg whites 250g (9oz) caster sugar 30g (1oz) cocoa powder 1tsp white wine vinegar 50g (1¾oz) dark chocolate, grated

For the cherries

500g (1lb 2oz) cherries, half pitted, half unpitted and with stalks attached 1tbsp caster sugar 1tbsp kirsch 50g (1¾oz) dark chocolate

To assemble

300ml (10fl oz) double cream 1tbsp icing sugar 25g (1oz) dark chocolate, shaved or grated (optional) Preheat the oven to 180°C/fan 160°C/ gas 4. Line a baking tray with baking parchment and draw a 23cm (9in) circle on it. To make the meringue, whisk the egg whites until they form soft peaks. Add the sugar gradually, 1tbsp at a time to start with, then slightly more, beating between additions until the meringue is stiff and glossy. Sieve the cocoa over the top and fold it in until incorporated, then sprinkle the vinegar and grated chocolate over and fold in. Use tiny blobs of meringue to secure the corners of the parchment to the baking tray, then pile the rest into the marked circle. Make a slight indentation in the middle and allow the meringue to come to peaks around the edges. Put the meringue in the oven and immediately reduce the temperature to 150°C/fan 130°C/gas 2. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. The meringue should be crisp round the edges but with some give in the middle. Turn off the oven and leave the meringue inside to cool completely.

Meanwhile macerate the pitted cherries. Put them in a bowl, then sprinkle the sugar and kirsch over. Turn them over lightly with a spoon, then leave to stand for an hour. Melt the chocolate in a bowl set over a pan of simmering water. Take the unpitted cherries and make sure they are completely dry. Dip the cherries in the chocolate so they are half covered. Put each cherry on a non-stick surface for the chocolate to harden.

Whisk the cream with the icing sugar until the mixture forms soft peaks. Drain the macerated cherries and stir the juices into the cream. Remove the cooled meringue from the oven and pile the cream on top, followed by the macerated cherries. Garnish with the chocolate-coated cherries and add a few extra shavings of chocolate on top if you like.