Prep time: 10 min
Cooking time: 2 h 10 min
Cooling time: 2 h
Total time: 4 h 20 min
For the meringue
6 large egg whites
1/4 tsp cream of tartar
325 g caster sugar
1 tbsp cornflour
50 g dark chocolate, (70% cocoa solids), melted
For the cherry sauce
150 g Snowgoose cherries, stoned and chopped
40 g caster sugar
1 tsp cornflour
300 ml double cream
16 Snowgoose cherries, stalks left intact
1 tbsp dark chocolate, coarsely grated
1. First make the meringue. Preheat the oven to 130°C (110° fan) | 250F | gas ½ and line a large baking tray with greaseproof paper.
2. Whisk the egg whites and cream of tartar with an electric whisk until they form stiff peaks. Gradually whisk in the sugar a spoonful at a time until it has all been incorporated. Continue to whisk on high speed until the meringue is stiff and very glossy, then whisk in the cornflour.
3. Drizzle half the chocolate over the meringue, then swirl it lightly with a palette knife. Spoon it into the centre of the baking tray, then drizzle the rest of the chocolate over the top. Swirl and shape it into a thick circle with the palette knife.
4. Bake the meringue for 1 hour 30 minutes or until it peels away easily from the baking paper. Turn off the oven and leave the meringue to cool completely inside - this will take about 2 hours.
5. Meanwhile, make the cherry sauce. Put the Snowgoose cherries, sugar and 40 ml water in a small saucepan. Simmer gently for 5 minutes.
6. Slake the cornflour with 1 tbsp of cold water, then stir the mixture into the cherry pan. Stir over a medium heat until the liquid thickens, then set aside to cool.
7. Assemble the pavlova just before serving. Whip the cream until it just holds its shape, then spoon it on top of the meringue. Spoon over some of the cherry sauce, saving the rest to serve at the table. Arrange the fresh Snowgoose cherries on top and grate over a little dark chocolate.