Black forest Eton mess

Step 1

Drain the cherries, reserving the juice.

Step 2

Place the cherry juice and caster sugar in a saucepan over low heat and cook, stirring, until the sugar has dissolved.

Step 3

Increase heat to medium-high and simmer for 4-5 minutes until reduced to about 1 cup (250ml). Remove from heat, then add the chocolate and stir until sauce is smooth. Set aside to cool.

Step 4

Combine the cream and icing sugar in a bowl and whisk until soft peaks form. Stir in the kirsch and set aside.

Step 5

Roughly crumble the meringues. Divide half the meringue crumbs among 8 serving glasses, then top with half the whipped cream and half the cherries. Repeat the layers, then drizzle over the chocolate cherry sauce and serve immediately.