5 egg whites
285g icing sugar
1 tsp. vanilla extract
1 ½ cups cream
1 cup cherries, halved and pitted
200g bittersweet chocolate, plus extra for grating
½ cup berry coulis
Preheat oven to 120C. Whisk the egg whites until you get soft peaks. Gradually add the sugar whilst you continue to beat the egg whites until the mixture is glossy and you get stiff peaks. Beat in the vanilla extract.
Spread the mixture out on two lined cookie sheets to form four, 6-inch diameter disks. Bake for 1 ½ hours in an oven, then switch off and leave the meringue in the oven for a further hour.
Melt the chocolate and stir in ¼ cup of the cream. Whisk the rest of the cream until just thickened. Add raspberry coulis and ripple through.
To assemble, put a dollop of cream on plate and stick one meringue on top. Spread a layer of cream, grated chocolate, cherries and drizzled coulis. Stack another meringue on top and add cream, grated chocolate and drizzled melted chocolate. Repeat this layering until you’ve stacked all the meringues. Top with more melted chocolate, coulis and cherries. Serve immediately or freeze for an hour before slicing for a cleaner cut.