Black Forest Pavlova with Maple Cream

For the meringue

• 6 Large Egg whites
• 300g Caster sugar
• 25g cocoa powder
• 1tsp Cornflour
• 1tsp White vinegar

For the maple cream

• 300ml Double cream
• 150g Mascarpone
• 80ml Pure Canadian Maple Syrup

For the cherry topping

• 500g Pitted Cherries (fresh or frozen)
• 50ml Pure Canadian Maple Syrup
• 50ml Kirsch
• 3tbsp Lemon juice

1. Preheat the oven to 180°C

To make the meringue

1. Beat the egg whites until soft peaks form.
2. Add gradually 1tbsp at a time until the sugar is completely dissolved and glossy stiff peaks appear.
3. Fold vinegar, cocoa powder and chocolate in gently with a spatula.
4. Line baking trays with baking paper. Divide the mixture into three and shape each into 23cm circles.
5. Reduce the oven temperature to 120°C.
6. Bake for approx. 1hour and 15 minutes until the meringues look slightly golden and lightly crunchy.
7. Turn off the oven and allow the pavlova to cool completely in the oven with the door slightly ajar.

To make the maple cream

1. Whisk together double cream, mascarpone and Pure Canadian Maple Syrup in a chilled bowl until soft peaks form.

To make the cherry topping

1. Heat the cherries, Pure Canadian Maple Syrup, and lemon juice in a pan until the cherries are starting to lose their shape. Use a slotted spoon to move the cherries into a suitable bowl leaving the juices in the pan. Simmer until reduced thick and syrupy. Remove from the heat and add the Kirsch, pour over the fruit, cover, and chill until needed.

To build the pavlova

1. Spoon whipped maple cream over the three meringue disks, followed by the cooled cherries. Carefully stack the disks and finish with grated chocolate.