Preheat the oven to 160°C. Line a 25 cm x 30 cm Swiss roll tin with non-stick baking paper and sprinkle with corn flour. Shake off the excess.
Whisk egg whites while gradually adding the castor sugar until thick and glossy, add the cocoa and fold in until well combined.
Spread into the lined Swiss roll tin. Sprinkle with the 15 ml cocoa powder. Bake for 15 minutes.
Once cooked, turn out onto a sheet of baking paper, gently remove the attached baking paper and allow to cool.
Whip the cream until soft peaks, spread onto meringue, top with chocolate and cherries.
Using the baking paper underneath, gently roll the meringue lengthwise to create a longer, thinner roll.
Dust with icing sugar and cocoa powder.
Cut into slices when ready to serve.
Tip: You can bake the meringue sheet in advance. Make sure you pull the baking paper off it as soon as possible after baking. Roll up with filling when ready to serve!
Have a look at the stunning step-by-step gallery
Reprinted with permission of Bits of Carey. To see more
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