Preheat oven on 100°C CircoTherm®. Line an enamel tray with baking paper.
Place egg whites in the bowl of an electric mixer; using the whisk attachment, whisk egg whites and cream of tartar on a low speed until frothy; increase the speed to high, whisking until soft peaks form. Gradually add caster sugar and pepper, beating well after each addition, to ensure sugar has dissolved before adding more; continue beating for 3 – 4 minutes. Evenly spoon into 6 individual rounds onto prepared tray and cook for 1 hour. Allow to cool in the oven.
Meanwhile, prepare the cherries. Put water, sugar, vanilla bean pod and seeds, peppercorns and cherries in a small solid stainless tray. Preheat oven on 100°C FullSteam. Steam the cherries for 5-10 minutes, or until tender. Time will depend on firmness of cherries. Transfer cherries to a bowl with half of the poaching liquid; cover with plastic wrap and chill in the refrigerator. Remember to remove peppercorns before serving.
Combine mascarpone, cream, vanilla and icing sugar in a bowl. Whisk until thick and soft peaks form. Cover and refrigerate.
To make chocolate and pistachio crumble, place sugar and water into a small saucepan; cook over a low heat (Induction level 4), stirring continuously, until sugar dissolves. Increase the heat (Induction level 5-7) and bring to the boil. Cook without stirring until a golden edge forms (sugar syrup in the centre will still be clear with no colour) and there is a smell of toffee. Remove immediately from the heat and with a whisk, quickly stir in the chocolate. Keep stirring until a fine crumble forms. Stir through the pistachio nuts.
To serve, sprinkle chocolate and pistachio crumble on individual serving plates. Place a teaspoon of mascarpone in the centre of the plate to secure the meringue. Top the meringues with a dollop of whipped mascarpone cream and poached cherries. Drizzle with a little of the sugar syrup and garnish with a few fresh cherries.