Chocolate Cherry Pavlova is a meringue dessert that's made of crispy on the outside and soft and fluffy as a cloud inside meringue disk, which is then topped with whipped cream and cherry sauce.
Combine egg whites and sugar in a bowl of a mixer and whip on high speed of a stand mixer for about 15 minutes (will take longer if using a hand-held mixer).
While the meringue is whipping do some PREP: line a baking sheet pan with parchment paper and trace an 8-inch circle. Turn the paper over. Set aside
Turn oven to 350F with the baking rack in the middle.
Now, sift the cornstarch and cream of tartar into the egg whites and carefully fold them in.
Next, sift the cocoa powder and fold again. Lastly, add the chopped chocolate pieces (or chocolate chips) and fold.
Spread the chocolate meringue within the drawn circle.
Reduce heat to 225F and bake for 1 hour, then turn the heat off, stick a wooden spoon between the oven and the door and allow to cool for 30 minutes. Next, remove from the oven and allow to cool completely.
While the Pavlova Meringue disk is cooling follow the instructions HERE and make the Cherry Sauce.
While the Pavlova base is cooling make the Whipped Cream.
Add the heavy cream to a bowl of a mixer and whip on medium until medium peaks form, about 3-4 minutes. Do not overwhip the cream or it will look curdled and separate.
Transfer the Chocolate Pavlova to a serving dish using a cake transferring spatula or just slide it off the parchment paper onto the serving platter.
Top the pavlova with whipped cream. Then, layer the cherry sauce on top.
To make ahead, bake the pavlova meringue disk up to a day ahead. Store in a dry place or leave in the oven until ready to use.
Prepare the whipped cream and refrigerate.
Right before serving, spoon the whipped cream, top with cherry sauce and serve.