Black Forest Eton Mess

Preheat oven to 350 degrees Fahrenheit. Line 2 sheet pans with parchment paper and set aside.

In a medium bowl, whisk together cocoa powder and confectioner’s sugar.

In the bowl of an electric mixer, using the whip attachment, on medium-high speed, beat the 4 egg whites until barely forming soft peaks.

Slowly add the granulated sugar and increase the speed of the mixer to high. Beat until mixture forms stiff peaks – about 1 minute.

Transfer the meringue to a very large bowl. Using a rubber spatula, fold in the cocoa mixture in two stages, making sure the sugar and cocoa are incorporated.

Using a pastry bag fitted with a large ½ inch plain tip, pipe long strips of meringue onto the prepared sheet pans, spacing about 1 inch apart.

Bake for approximately 13 minutes, or until the meringue feels firm to the touch.

When cool, break or cut the meringue strips into approximately 3-4 inch long lengths.

To assemble a large Eton Mess, arrange 1/3 of meringue sticks onto a large decorative platter. Dollop with some of the chocolate whipped cream, followed by Boozy Cherry Sauce and ganache.

Continue layering meringue sticks with the various toppings, ending with the remaining cherry sauce and ganache.

Scatter with chocolate shards if desired, followed by a dusting of confectioners’ sugar.

Serve immediately but can be stored in the refrigerator for up to 1-2 hours.