Black forest pavlova stack

Morello cherry syrup

• 680 g canned Morello cherries in syrup (reserve syrup)

Pavlova

• 330 g white sugar
• 250 g egg whites (approx. 8 egg whites), room temperature
• 1 pinch cream of tartar
• 1 tsp white vinegar
• 1 tsp natural vanilla extract
• 2 tbsp cornflour
• 2 tsp Dutch cocoa powder

Coffee cream

• 600 g pouring (whipping) cream
• 2 tbsp brewed espresso coffee, cooled
• 100 g dark chocolate (70% cocoa), shaved, for garnishing