Black forest pavlova stack

Morello cherry syrup

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

Pavlova

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

Coffee cream

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