Ingredients for 4 servings

8 Round Meringue 6.5cm dia
300ml Cream
45g Icing Sugar
4 Maraschino cherries
Dark Chocolate Shavings

Preparation

Whisk the icing sugar and cream together until it becomes firm, to make Chantilly Cream.

Using a piping bag, place a rosette of Chantilly Cream on top of four of the meringues and place another meringue on top.

Cover the "double meringues" with Chantilly Cream and roll them carefully in the dark chocolate shavings so the sides are covered in chocolate.

Decorate the top of each Chocolate Cream Meringue with a rosette of Chantilly Cream and a Maraschino cherry.