I was trying to conceive a new form of the traditional Black Forest cake for the summer. Then it occurred to me that I could try a pavlova version. I was surprised to find that there already are several chocolate pavlova recipes. But I hope that my version will be original with this interpretation. On my first try, I used too much cherry juice to color the cream.It became runny and darker than I thought (see photo of the slice cut wide open). So I reverted to a traditional white cream which I prefer. That led me to suggest a more traditional take on the Black Forest. So although I offer the variety of fruit partners as an option, I suggest using only sweet cherries with a variety of chocolate partners. I just made my last experiment that showcases the dusting of cocoa, shaved chocolate, and broken up truffles dancing around the cherries. You can make a double decker pavlova with more layers of fruit and cream in between for increased decadence. Since one of my mounds was smaller (4 "), it made a great second layer. I like to organize all the fruit and the chocolates as a color palette for the assembly. Texture and taste contrasts are also important. With this version I wanted everything to revolve around the cherries.

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