Recipe Black forest pavlova

Ingredients
- 8 egg whites
- 450g caster sugar
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 2 tbsp grated dark chocolate
- 680g canned Morello cherries (in syrup)
- 100g Macphie o.t.t® Chocolate dessert topping
- 100g chopped pistachios
- 600g Macphie Mactop® Traditional
- 60g dark chocolate curls and shavings
- Fresh cherries to garnish

Method
- 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.
- Drain the cherries and reserve the syrup.
- Whip the Macphie Mactop® Traditional in a mixing bowl until softly peaked.
- Spread one meringue with half the cream. Place half the remaining cherries on the cream and sprinkle with half of the chopped pistachios.
- 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 cherry syrup and Macphie o.t.t® Chocolate dessert topping over the pavlova.