4 large egg whites at room temperature
1 small pinch of salt
t 1/4 teaspoon cream of tartar
1-1/4 cup of caster sugar
1 tablespoon of vinegar
1 table spoon of corn starch
2 tablespoons of Dutch cocoa powder
200 ml of whipped cream
cherries to top
1. Preheat your oven to 120 C (250 F), conventional. Line a rectangular oven dish with baking paper.
2. Whisk the egg whites with salt and cream of tartar in a clean, dry bowl until frothy. Start adding the sugar, whisking continuously, until a glossy and slightly stiff meringue forms. Add vinegar and corn start and fold in with a spoon. Sprinkle 1 tablespoon of cocoa on top and ripple, without mixing through.
3. Gently dollop the meringue in the tray, creating a slightly higher rim around the edges.
4. Bake for 30 minutes, then turn the heat down to 100 C (210 F) and bake for a further 30-40 minutes, or until dry. Leave to cool in the oven, with the door left ajar. When ready to assemble, whip the cream to soft peaks, dollop on top of the meringue base. Top off with the cream and crown with cherries.
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