Chocolate and cherry go together perfectly in this delicious pavlova recipe.
Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
Whisk the egg whites in a bowl until stiff peaks form. Whisk in the sugar one tablespoon at a time until glossy.
Fold in the grated chocolate, cocoa powder and sherry vinegar with a metal spoon.
Spoon the mixture in a circle shape onto baking tray. Flatten the middle with the back of a spoon.
Put the meringue into the oven and reduce the temperature to 150C/300F/Gas 2 immediately. Bake for about 45 minutes, or until the meringue has hardened on the outside but is still soft and chewy in the middle.
For the topping, mix the cherry conserve with 50ml/2fl oz boiling water until it becomes a syrup-like consistency. Remove from the heat and set aside to cool.
Meanwhile, in a bowl, whip the double cream and icing sugar together until soft peaks form. Fold in the vanilla pods, cherries, cherry liqueur and cooled cherry conserve.
Spoon the cream cherry mixture onto the pavlova base and top with grated chocolate.
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