Chocolate Pomegranate Meringue

I bought a pomegranate on a whim a while ago and it sat on top of my fridge for a long time.  I finally decided that something had to be done with it and I came up with this:

chocolate pomegranate meringue

6 egg whites, at room temperature
1 cup sugar
3 oz bittersweet chocolate shavings
3 tbsp cocoa powder
1/4 cup pomegranate juice (I'd suggest buying a bottle of it rather than trying to juice the fruit yourself. I stuck about half the seeds in the blender before I'd thought that far ahead and after several unhappy tries, I ended up using a new pair of my daughter's tights to strain the juice out.)

Refer to the Chocolate & Berry Meringue recipe for step-by-step pictures.  Preheat oven to 350*F.  Cover a baking sheet with parchment paper, draw a 10 inch circle and set aside.  Beat the egg whites on med-high until soft peaks form.  Continue beating on high and gradually add sugar, a tablespoon at a time, until stiff peaks form and sugar is dissolved.  Gently fold in chocolate shavings, cocoa and juice.  Spread meringue onto prepared sheet and place in oven.  Immediately reduce heat to 300*F and bake for 1 hr.  Remove from oven and cool completely.  Carefully peel off parchment paper and place meringue on a large platter.  Top with freshly whipped cream, extra chocolate shavings and pomegranate seeds.