Finally made this cake with Elaine's help today. Thank goodness for Mingtze's optimism and faith in the recipe. It was actually quite yummy. No need to cut the sugar as the sweet cake balances the sourish cherries and cream very well.
Tasting notes & learning points: I only used 2-3tbsp of syrup per cake layer and trimmed the cake to fit a 8 inch ring. I will probably use more cherries next time as I used 200g of cherries but I don't think it is enough. Also, need to fold the meringue properly into the batter. A topping of chocolate shavings will be perfect and I think more whipped cream is not necc. And perhaps to make it less stressful, prepare the chocolate whipped cream, cherries, syrup and cocoa cake the day before. Assemble the cake and chill it for at least 3 hours.
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