Jennie May smith makes black forest pavlova with meringues, chocolate, cream and cherries on Mel and Sue.

The ingredients for the Meringue: 6 egg whites, 300g caster sugar, 1tbsp corn flour and 1tbsp white wine vinegar

For the fruit compote: 500g fresh pitted black cherries (or tinned – reserving juice), 100g caster sugar, Juice of ½ lemon, 3tbsp (rounded) corn flour and Splash cherry brandy.

For the chocolate shards: 200g bittersweet chocolate and 75g dried sour cherries, chopped.

To serve: 200g melted bittersweet chocolate and 400ml double cream (whipped) with 1 tsp vanilla extract or seeds from 1 vanilla pod.