Cherry, Pavlova with chocolate

Description:
Take this dessert to another level by adding cherries, chocolate and coconut cream.

Main ingredients:
Dairy, Chocolate, Fruit, Eggs, Sugar

Ingredients:
For the meringue
5 large egg whites
Pinch of salt
250g white caster sugar
1 tsp white wine vinegar
1 tsp corn flour
For the topping
200 ml double cream
150 ml coconut yogurt
1-2 tsp rose water (optional)
250g cherries, halved and stoned, plus a few with stems on to decorate
100g dark chocolate roughly chopped

Method:
Preheat the oven to 140°C / 275°F / Gas mark 1.
Line a large, baking tray with greaseproof paper and set aside.
In a large bowl, place the egg whites with a pinch of salt.
Whisk until the egg whites hold soft peaks.
Add the sugar, 1 tablespoon at a time, whisking well between each addition, until it is thick and glossy, and will hold up in stiff peaks on the end of the beaters or a whisk.
Add the vinegar and corn flour and whisk again until combined.
Using a large spoon, pile the meringue onto the baking tray, then spread to a rectangle.
Use the back of the spoon to make peaks and dips in the meringue to make it attractive.
Bake in the centre of the oven for 1 hour 20 minutes, then turn off the oven and remove from the oven and leave it inside the tray to cool overnight.
Just before serving, softly whip the cream, then fold through the coconut yoghurt and rose water, if using.
Remove the Pavlova from the greaseproof paper and place on a large serving plate or board.
Dollop the coconut cream on top, then top with the cherries. In a bowl over simmer water, melt half of the chocolate to a sauce consistency then drizzle over the entire dessert using the rest to decorate made into shavings from a knife or grater. Serve straight away.

Serves: 8-10
Preparation Time: 35 minutes
Cooking Time: 90 minutes
Recipe Type: Dinner, Cakes & Baking
Level of Difficulty: Moderately Easy