Courtesy of RICARDO Magazine.
Topping & Assembly
With the rack in the middle position, preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper.
In a small bowl, dissolve the cornstarch in the vinegar. Set aside.
In a bowl, beat the egg whites with an electric mixer until frothy. Gradually sprinkle in the sugar, beating until stiff peaks form. Stir in the cornstarch mixture.
Spoon the meringue onto the baking sheet and shape into an 8-inch (20 cm) disc.
Bake for 1 hour and 15 minutes or until the meringue is lightly golden brown. Remove from the oven and let cool completely. The meringue will sink slightly as it cools.
In a saucepan off the heat, combine the sugar and cornstarch. Add the cherry juice and bring to a boil, stirring constantly. Add the kirsch and continue cooking for 1 minute. Transfer to a bowl. Let cool.
Cover with plastic wrap directly on the surface of the mixture and refrigerate for 2 hours or until completely chilled.
Stir the chilled mixture with a spatula or whisk to soften. Stir in the drained cherries. Set aside.
In another bowl, whip the cream with the icing sugar until stiff but pliable peaks form.
On a serving plate, spread the whipped cream on the meringue. Top with the cherry mixture. Garnish with the chocolate curls and fresh cherries.