Wonderful cake

Degrease your bowl in which you will whip the egg whites with vinegar. Put the egg whites and sugar in the bowl, mix briefly and then let it whip for 10 minutes until a firm meringue forms, sift the powdered sugar over it and mix vigorously until a nice shiny meringue is formed in which all the sugar is dissolved.

Take 2 baking sheets and line them with silicone mats or baking paper. Use a baking mold as a measure, and distribute the meringue on the 2 sheets based on your baking mold, smoothing it out as evenly as possible and then removing the baking mold.

Bake for 2 hours in an oven at 90°C, keep the oven closed and let it cool inside. In the meantime, make the chocolate shavings by scraping with a vegetable peeler against the longest side of the chocolate until it is completely grated. Whip the cream with vanilla and sugar.

Line your mold with plastic wrap or baking paper and place it on a flat baking sheet. Place the cooled meringue in it, spread about half of the whipped cream in it and smooth it out evenly. Place the other meringue on top, be careful: the bottom of it becomes the top, so it is nice and tight and even. Put it in the freezer for at least 4 hours.

Unmold it and spread the sides and top evenly with the whipped cream. Take the chocolate and press the shavings all around into the whipped cream. Also generously sprinkle the top with it. Finish with a few whipped cream roses on top and insert the cherries. Finish with some powdered sugar.