For the meringues:
8 egg whites
450g caster sugar
1 tsp vanilla extract
2 tbsp cocoa powder
2 tbsp grated dark chocolate
For the topping:
50g Lurpak®
680g canned morello cherries, in syrup
450 ml double cream
60g chopped walnuts
60g dark chocolate curls and shavings
For the meringue:
Preheat the oven to 180°C. Line 2 baking trays with greaseproof paper.
Beat the egg whites with an electric whisk on high speed until stiff.
Gradually beat in the sugar and continue to whisk until the sugar has dissolved and the meringue is glossy. Beat in the vanilla.
Sift the cocoa powder and fold into the meringue with the grated chocolate.
Spoon half of the meringue mixture onto each baking tray.
Place the baking trays in the oven and immediately reduce the oven temperature to 150°C. Bake for 60-90 minutes until dry and firm. Turn off oven and leave to cool inside.
For the topping:
Drain the cherries and reserve the syrup.
Melt 50g of Lurpak® and pour the cherry syrup into the pan along with 1/2 the cherries. Cook for 5-7 minutes until reduced. Set aside to cool.
Whip the double cream in a mixing bowl until softly peaked.
To assemble:
Spread one meringue with half the cream. Place half the remaining cherries on the cream and sprinkle with half of the chopped walnuts.
Place the second meringue layer on top. Spread with the remaining cream.
Arrange the remaining cherries on top and sprinkle with the remaining walnuts.
Decorate with chocolate curls and shavings. Drizzle the buttery cherry syrup over the pavlova.
