Dark Chocolate And Cherry Pavlova Roll

• Preheat the oven to 160°C and line a baking tray (35cm X 30cm) with baking paper (paper must rise at least 2cm over the sides of the tray).
• Beat the egg whites to the soft peak stage and start to add the castor sugar gradually to the egg whites whilst beating on high speed to make a glossy meringue.
• Add the vanilla, vinegar, cornflour and cocoa and whisk for another minute.
• Spoon into the prepared tray – use a spatula to spread it out evenly.
• Reduce the oven temperature to 140°C and bake for 35 minutes until a pale golden brown and crusty on top.
• Cool in the tray.
• Beat the cream and the icing sugar until stiff.
• Place a clean towel flat on the surface of the pavlova and invert quickly onto the working surface. (Crisp meringue is now facing down). Lift the tray and peel off the paper.
• Cover generously with most of the cream, top with the pitted cherries and drizzle over the cherry jam.

TO ROLL THE MERINGUE

• Use the tea towel to assist you, roll up to make a log.
• Pipe or spoon the rest of the cream on top of the log and garnish with the cherries, mint, chocolate shards and drizzle with the melted chocolate.
• Dust with icing sugar.
• This can be stored in the fridge for several hours and taste just as good the next day. You can also bake the meringue a few hours before you finish off the pavlova roll.