Black Forest Pavlova

For the pavlova:
Preheat oven to 300°F and line a baking sheet with parchment paper or a silicone mat.

On high speed, whisk egg whites and salt until they start to form soft peaks. Gradually add sugar until mixture forms stiff peaks. Add lemon juice and whisk until incorporated.

Sift in cocoa powder at the corner of the bowl and fold into the meringue mixture. Be sure not to over-mix.

Pour meringue onto lined baking sheet creating a round shape that is about 2 inches high. Place into the bottom rack of the oven and bake for 1 hour and 15 minutes.

After the 1 hour and 15 minutes, turn off the oven without opening the door and leave the pavlova in the turned-off oven for 1 hour. Remove and set aside.

For the cherry compote:
In a small saucepan, add all ingredients and boil on high heat for about 2 minutes. Mash cherries and let simmer for 5 minutes. Remove from heat and allow to come to room temperature.

For the whipped cream:
With an electric mixer or hand mixer, whip heavy cream, sugar, and vanilla. Whip until stiff peaks form.

To assemble, add whipped cream on top of the pavlova then add cherry compote on top of whipped cream. Top with some fresh cherries and chocolate shavings if you like. Then cut yourself a slice and enjoy.