For the meringue
8 egg whites
2 cups granulated raw sugar
2 tablespoons dutch cocoa powder
1 teaspoon vanilla essence
For the topping
2 cups thickened (whipping) cream
2 tablespoons strong espresso coffee
a 680 gram (24 ounce) jar of morello cherries
½ cup chopped walnuts
½ cup dark chocolate curls *
½ cup dark chocolate shavings **
* To make chocolate curls run a potato peeler down the edge of a block of chocolate. ** To make chocolate shavings use an ordinary fine grater or a Micro-Plane.
1. Preheat oven to 220ºC (approx 420˚F). Place a sheet of baking paper on two large baking tray and draw 20cm (8″) rounds.
2. Separate your eggs making utmost care not to contaminate the egg whites with any egg yolk. Any fat in the egg whites will prevent them from beating properly and will weigh them down.
3. Beat your egg whites until they are stiff and add your sugar slowly along with the vanilla essence, one tablespoon at a time and beat until stiff peaks form. Turn your bowl upside down to make sure the whites are stiff enough. If not, beat another minute or so then check again.
Source: Black Forest Pavlova With Espresso Cream