MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherries Jubilee Pavlova
 Categories: Fruits, Chocolate, Dairy, Booze
      Yield: 8 servings
 
MMMMM--------------------------MERINGUE-------------------------------
     10    Fresh egg whites
      2 c  Superfine or powdered sugar
      4 tb Cocoa powder
      1 ts Balsamic vinegar
    1/8 ts Salt
      4 oz Shaved bittersweet
           - chocolate
    1/2 c  Water

MMMMM-----------------------CHERRY FLAMBE----------------------------
      3 c  Pitted dark sweet cherries
    1/2 c  80-proof rum
      2 c  Heavy cream
      2 tb Superfine or powdered sugar
    1/2 ts Vanilla
      4 tb Brown sugar
 
  MERINGUE: Set oven @ 325°F/165°C.
  
  Line a baking sheet with parchment paper. Trace two 8"
  circles on paper, and flip paper over on sheet.
  
  In a mixing bowl, beat egg whites using an electric
  mixer until peaks form that curl slightly, and beat in
  sugar, 1/4 cup at a time, until meringue is stiff and
  shiny. Gently fold cocoa, vinegar, salt and chocolate
  into egg whites.
  
  Secure parchment to baking sheet with a dab of meringue.
  Mound half of meringue within 1 circle, smoothing sides
  and top with a spatula; repeat with second circle.
  Transfer meringues to oven, and decrease temperature to
  300°F/150°C. Bake for 75 minutes, until meringue is
  crisp but has very slight give in middle. Turn oven off,
  and let meringues cool in oven with door ajar.
  
  CHERRY FLAMBE; Soak cherries in rum about 45 minutes.
  Remove 1 1/2 cups of cherries from rum, and rough chop.
  Set aside. Leave remaining cherries soaking in rum.
  
  In a cold mixing bowl, whip together heavy cream, sugar
  and vanilla until stiff peaks form. Invert 1 meringue
  onto a large platter; remove parchment. Slather half of
  whipped cream on meringue, and scatter with chopped
  cherries. Top with second meringue.
  
  In a large skillet off heat, stir together remaining 1
  1/2 cup cherries with rum and brown sugar. Turn heat to
  medium, and cook until sugar dissolves. Using a wand
  lighter, light mixture, and let burn for a few seconds.
  Carefully swirl pan to distribute alcohol. When flames
  subside, pour mixture over top of Pavlova; add remaining
  whipped cream. Slice, and serve on chilled plates.
  
  RECIPE FROM: https://www.feastmagazine.com
  
  Uncle Dirty Dave's Archives
 
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