Method

• 1.
  To make the mousse, place both chocolates and 1 cup (250ml) boiling water in a blender and whiz until melted and smooth. Add eggwhites and whiz until smooth and combined, then gradually add cream and vanilla, and whiz to combine. Pour into a 2L dish and chill for 4 hours or until set.

• 2.
  Preheat oven to 150°C. Grease a large baking tray and line with baking paper.
• 3.
  Place sugar and vanilla seeds in a food processor and pulse until fine and combined.
• 4.
  Place the eggwhites and cream of tartar in a stand mixer fitted with the whisk attachment and whisk to soft peaks. With the motor running, add 1 tbs sugar mixture every 30 seconds, whisking until well incorporated. Continue to whisk for a further 5 minutes or until thick and glossy and sugar has completely dissolved.
• 5.
  Gently fold through the vinegar and cornflour, then spread meringue onto prepared tray into a 22cm-diameter round. Using a palette knife, spread the sides upwards to make a slightly higher edge and a lower centre to create a well for the topping.
• 6.
  Place pavlova in oven, then immediately reduce oven to 100°C. Bake for 1½ hours or until dry and crisp. Turn off oven and cool with the door ajar for at least 4 hours. (don’t worry if the pavlova cracks slightly).
• 7.
  Meanwhile, place cherries, dried fruit and Marsala in a bowl and macerate at room temperature for 2 hours.
• 8.
  To serve, whisk the mousse lightly to loosen, then spoon into the pavlova centre. Top with macerated cherries and Sunbeam fruits to serve.