Black Forest Pavlova Wreath

INGREDIENTS

For the meringue

• 275g caster sugar
• 5 medium free range egg whites
• 2 tsp of cornflour, sieved
• 1 tsp of white wine vinegar
• 2 tbsp cocoa powder

For the topping

• 250g frozen cherries
• 1tbsp kirsch (optional)
• 50g caster sugar
• 300ml double cream, lightly whipped
• 1 tsp vanilla bean paste
• 40g dark chocolate, roughly chopped
• 30g hazelnuts, skinless, toasted, roughly crushed in a pestle and mortar

METHOD

1. Preheat the oven to 150˚C/130°C fan /300˚F/Gas Mark 2
2. Line two baking trays with baking parchment. Place the egg whites in a free standing food mixer. Whisk until they are light and frothy and just starting to hold their shape.
3. Whisking on medium speed, slowly add the sugar one tablespoon at a time, whisking in between each spoonful, until you have added all the sugar and you have a thick glossy meringue (it will take about 8-10 minutes).
4. Using a large metal spoon, gently fold in the cornflour and the white wine vinegar. Sift over the cocoa powder and using the same spoon, make a couple of swift folds to create swirls in the meringue mixture.
5. Dollop the mixture onto the baking sheets to form into mounds then roughly shape with a spoon to create pretty peaks and an area on top to add the cream later. Bake for 45 minutes - 1 hour, until you can easily lift the meringue cleanly from the paper. Then turn off the oven but leave the door ajar and allow them to cool completely.
6. Defrost the cherries in a sieve over a bowl and collect all the juice, you will have about 60ml. Mix the juice with the kirsch, if using, and caster sugar in a small pan and heat over a low heat until the sugar has dissolved then increase the heat and boil till you have a thick, drizzling syrup. Set aside to cool.
7. Whip the cream with vanilla bean paste until just beginning to hold its shape but still very soft. Fold in half the syrup with a spatula to create a ripple (the acid in the fruit will thicken the cream more).
8. To assemble, arrange the meringues on a large platter, in a wreath shape. Dollop the cherry ripple cream on top of each one. Decorate with the whole cherries and a scattering of chopped chocolate and crushed hazelnuts. Drizzle with the rest of the cherry syrup and serve straight away.