Black Forest Pavlova

Preparation

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.