Make Cherry Compote (recipe above)

Make Chocolate Marbled Meringue Kisses

• Set a rack in the center of the oven and preheat to 200ºF (95ºC). Line 2 large baking trays with parchment paper and set aside.
• Separate the egg whites from the yolks by passing the egg whites through your hand rather than passing it back and forth with the shells. The shells are sharp and can pierce the yolk and can fall into your mixture.
• Using a hand or stand-mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and vanilla extract on medium speed until frothy. About 3 minutes.

  3 Large Egg Whites

  ¼ Teaspoon Cream of Tartar

  ½ Teaspoon Vanilla Paste or Extract
• With the mixer still running on medium speed, slowly add fine sugar, 1 tablespoon at a time. Allow the sugar to fully incorporate before adding the next tablespoon, about 30 seconds in between. Beat mixture until you get stiff peaks, about 10 to 15 minutes. You'll know your meringue is done when it's shiny and has a thick marshmallowy texture that can hold a nice peak.

  Tip: Make sure your sugar has completely dissolved, by rubbing a bit of meringue in between your fingers. If it's still gritty and not smooth, continue beating on medium until smooth.

  ⅔ Cup (132g) Fine White Sugar
• Finely chop your chocolate and melt over a double boiler or microwave. Gently fold melted chocolate into the meringue, making sure to not overmix! You don't want to lose the swirls. Two to three folds is sufficient.

  1.5 Oz (42g) Dark Chocolate Bar
• Transfer the meringue in a large piping bag fitted with a large French Star Tip or a regular open Star Tip
• Add small dollops of meringue to the corners of your large baking sheet and press the parchment paper down. This will help anchor the parchment paper down, making it easy to pipe. Pipe 1.5 inch (3.8cm) meringue kisses on to your baking sheets, spacing them at least an inch apart. I got about 50 cookies.
• Bake for 1 hour and 30 minutes and then turn the oven off and no not open the oven door for an additional 1 to 2 hours. The meringue cookies are done when they are dried throughout. You'll be able to lift them off the baking sheet easily and they will feel very light and dry.

Make the Chocolate Whipped Cream

• In a large bowl, add cold heavy whipping cream, sifted cocoa powder and sifted powdered sugar. With a hand-held mixer and on medium speed, whip the cream until medium peaks. Do not overmix!

  1 Pint (473g) Heavy Whipped Cream

  ⅓ Cup (38g) Powdered Sugar

  ¼ Cup + 1 Tablespoon (27g) Unsweetened Cocoa Powder

Assemble

• In 4 to 6 small clear glasses, jars or bowls, layer the chocolate cream, cherry compote and crushed meringue kisses, creating as many layers as you'd like. Garnish with extra whole meringue cookies, sliced almonds and fresh cherries if you'd like. ENJOY!