- Preheat the oven to 120 fan. Draw two 23cm circles onto separate pieces of baking paper and use them to line two baking sheets.
- Using an electric whisk or beater, whisk the egg whites into soft peaks. Gradually add the sugar, a tablespoon at a time until you have a really thick and glossy, bright white mixture. Add the cornflower and lemon juice and mix together really well.
- Using a metal spoon, dollop the mixture onto the two rounds you have drawn. Even one out as much as possible. This will be the base. Keep the other swirly and even a little spiky for the top of the pavlova. This will help hold lots of the toppings. Bake for an hour and a half. Switch the heat off and leave them to cool completely in the oven.
- Put the clotted cream into a mixing bowl and add the icing sugar and 4 tbsp of water. Mix together to incorporate the sugar. It will loosen a lot. Whisk back until thick and velvety soft. Fold in the jam so it ripples through the cream.
- To assemble, drain the tin of cherries and keep all the juices and shave the chocolate using a knife. Place the base meringue onto a serving dish or cake stand. Top with half the cream and spread out evenly. Arrange half the tinned cherries over top of the cream and then drizzle a few tablespoons of cherry juices over everything. Cover with the top meringue and dollop over the remaining cream and arrange the remaining tinned cherries over the top. Add the fresh cherries and spoon over the remaining cherry juices. Scatter over the chocolate. Sit back, admire your handy work and serve.
Paid Partnership with Roddas clotted cream
8 egg whites
400g caster sugar
1 tbsp cornflour
2 tsp lemon juice
2 tubs Roddas Clotted Cream
50g Icing sugar
150g cherry jam
1 x 440g tin black cherries in syrup
Dark Chocolate to serve
200g fresh cherries