Black forest pavlova

Ingredients

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® Belgian Chocolate dessert topping over the pavlova.