Method

• 1.
  Preheat the oven to 120°C. Line 2 baking trays with baking paper. Chop 80g chocolate. Fill a small saucepan one-third full with water and bring to a gentle simmer. Place chopped chocolate in a small heatproof bowl set over pan (don’t let the bowl touch the water) and stir until chocolate is melted. Remove from heat.
• 2.
  To make the meringue, place eggwhites in a stand mixer fitted with the whisk attachment and whisk to soft peaks. Gradually add the sugar, whisking until all sugar is dissolved. Gently swirl melted chocolate into meringue – do not mix it in. Spoon 3 large spoonfuls of meringue, 3cm apart, over each prepared tray. Using the spoon, press a small well into the top of each meringue for filling later. Bake for 1 hour or until dry to the touch. Remove from the oven, cool completely, then transfer to serving platters.

• 3.
  Melt remaining 50g chocolate and stir through cherry syrup.
• 4.
  Divide cream among meringue wells. Top with Amarena and fresh cherries, and scatter with almonds, tarragon and extra grated chocolate. Drizzle with chocolate cherry syrup and extra cherry syrup to serve.