Smashed Chocolate Licorice Meringues with Whipped Cream and Cherries

method:

• Preheat the oven to 120C/250F/Gas 1/2. Place the chocolate and the licorice bit in a heatproof bowl and set over a pan of just simmering water (don’t the base touch the water). Once melted take off the heat and leave to cool for five minutes.
• In the meantime, begin to whisk the egg whites with the salt until very frothy, then gradually crumble in the sugar while whisking continually. Whisk until the egg whites reach quite firm peaks. Sift in the cocoa powder and pour in the cooled melted chocolate. Fold until the cocoa powder and chocolate are incorporated. Spoon six heaps onto a baking sheet lined with baking paper. Bake for 1 hour 15 minutes or until crisp and dry on the outside.
• Whip the cream to soft peaks. Cut the cherries in half (I like to keep the stalks on for decoration). To serve, crumble up the meringue along the serving plate (I like to mix it up with some large pieces and some small ones). Place the whipped cream in a piping bag and make dots of cream randomly in the plate. Dress with the cherry halves prettily. Use a vegetable peeler or a grater to add little flakes of chocolate to the top.