Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit) Gas 2. Line a large baking sheet with baking parchment, such as Gefen Parchment Paper.

Whisk the egg whites with the salt until stiff peaks form. Gradually, one tablespoon at a time, add the sugar, whisking between each addition. The meringue should be very stiff and glossy. Whisk in the cocoa and vinegar and fold in the chocolate with a large metal spoon.

Spoon generous dollops of meringue in a ring shape about 25 centimeters/10 inches across onto the prepared baking sheet. Spoon more of the mixture in the middle and build up the sides slightly higher. Make swirls in the meringue using a fork for an attractive finish. Pop the meringue in the preheated oven, close the oven door and immediately reduce the temperature to 140 degrees Celsius (275 degrees Fahrenheit) Gas 1. Bake for one hour.

Turn the oven off, but leave the meringue inside, with the oven door shut, until the oven is completely cold. It’s easiest to make the meringue in the evening and leave it in the oven overnight to cool.

For the kirsch-soaked cherries, put the cherries in a bowl and sprinkle the sugar over the top. Pour in the kirsch and toss until all the cherries are completely coated. Cover the bowl with clingfilm/plastic wrap and leave to macerate for a few hours or even overnight while the meringue is also cooling.

Whip the cream until stiff but not dry and whisk in three to four tablespoons of the macerating liquor from the cherries. Place the meringue on a cake stand and spread the cream thickly over the top, before piling on the drained cherries.