Pavlova with chocolate mousse & cherry topping

Preheat your oven to 100°C (212°F).

In a large mixing bowl, whisk 120 grams (4.25 ounces) of egg whites at room temperature along with a pinch of salt and 0.6 teaspoons of lemon juice. Start with medium mixer speed until soft peaks form. Use fresh egg whites for best results.

Gradually increase to high speed and slowly add 240 grams (8.45 ounces) of powdered sugar. Continue to whip until the mixture forms stiff peaks. The mixture should stay in the bowl if turned upside down.

Add 1 teaspoon of apple cider vinegar and 1 tablespoon of corn starch. Gently fold them into the whipped egg whites using a spatula.

Add 2 tablespoons of cocoa powder and gently fold it in to create beautiful swirls. Do not over-mix to keep the marbled effect.

Place the meringue on a baking sheet lined with a silicone mat. Shape it into a barrel with edges, making a dimple in the middle. Bake for 1.5 to 2 hours. Turn off the oven and leave the meringue inside to cool completely.

While the meringue is baking, prepare the chocolate mousse. In a saucepan, mix 130 grams (4.60 ounces) of bitter chocolate, 1 teaspoon of sugar, 120 grams (4.25 ounces) of water, and 1.5 tablespoons of either rum, cognac, or whiskey. Heat over medium heat, whisking until the chocolate has melted and the mixture is smooth. Be cautious not to burn the chocolate.

Cool the chocolate mixture to room temperature, then prepare an ice bath. Using a mixer, whip the chocolate mixture at low speed, gradually increasing to high speed until it reaches the desired consistency. Do not over-whip to prevent difficulties in using the pastry bag.

Transfer the mousse to a pastry bag and set it aside.

Prepare the cherry topping. If using frozen cherries, defrost them first. In a small pot, combine 150 grams (5.30 ounces) of pitted cherries, 10 grams (0.35 ounces) of sugar, 1 tablespoon of rum, cognac, or whiskey, and a pinch of cinnamon or vanillin. Bring the mixture to a boil and then remove from heat.

Pour the cherry juice into a separate container and mix thoroughly with 3 grams (0.10 ounces) of starch. Return this mixture to the cherries and stir until thickened. Stir gently to avoid crushing the cherries. Let it cool.

To assemble, fill the cooled meringue base with the chocolate mousse from the pastry bag. Top with the cherry mixture.

Refrigerate until ready to serve. Bon Appétit!