Preheat your oven to 160 C. Line two large baking trays with baking paper.
Place the egg whites into a clean, dry bowl. Add a pinch of salt and whisk with an electric mixer on high speed until soft peaks form. With mixer still going, add the sugar, a tbsp at a time, waiting 30 seconds between additions for the sugar to dissolve. Add the cornflour and vinegar and continue to whisk until stiff peaks form and the mixture is thick and glossy.
Place heaped tablespoon sizes of the meringue onto your oven trays, leaving a little room in-between each one for spreading.
Place in the oven and immediately turn the heat down to 140 C. Cook for 30 minutes, or until pale and crisp. Turn off the heat and let the meringues cool in the oven for around 1 hour. A few may have cracked, don’t worry, that’s perfectly normal.
To make the chocolate ganache – place the chocolate into a heatproof bowl. Heat 60ml of the cream in a small saucepan until simmering, then remove and pour over the chocolate. Allow to sit for a minute, then stir until smooth. Allow to cool at room temperature.
Whisk the remaining cream and icing sugar with an electric mixer until soft peaks form.
To assemble, top each pavlova with a good spoonful of sweetened cream, a drizzle of chocolate ganache and fresh cherries. Dust with icing sugar if desired.ShareTweetPinShare
