Black Forest Pavlova

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Great British Chefs
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4 large egg whites

A pinch of salt

225 g caster sugar

2 tbsp. cocoa

1 tsp. red wine vinegar

50 g grated dark chocolate (you can simply blitz it in the food processor if you’re feeling lazy)

300 ml double/whipping cream

2 tbsp. kirsch (optional)

450 g cherries, stoned (you can macerate them in more kirsch with a tablespoon of sugar if you like)

25 g dark chocolate, grated

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