Chocolate Pavlova

Ingredients

• 3 egg whites
• 6 oz white sugar
• 2 tbs Cocoa Powder
• 1 tsp Balsamic Vinegar
• Thick Double Cream
• Fruit to decorate – Berries (Tropical, Nectarines - to taste)

Instructions

1. 1

   Preheat oven to GM2/150C/300F

2. 2

   Whisk the egg whites until stiff and in peaks, slowly spoon in the sugar and cocoa and vinegar whisking all the time. When mixture is glossy and standing in peaks – this will take about 5 to 10 minutes, turn out onto a sheet of parchment on a flat baking tray.

3. 3

   With the spoon shape into a circle about 6” across and build the sides up to hold the cream and fillings.

4. 4

   Place in the preheated oven and immediately turn down to GM1/140C/275F.

5. 5

   Depending on the oven, weather, size of egg the Pavlova will take between 40mins to an hour to cook – when done it will be crisp and hard when tapped, but still soft in the middle. Turn the oven off and leave the Pavlova in it to cool. I usually leave it overnight.

6. 6

   Up to an hour before serving, peel the Pavlova from the baking parchment, fill with whipped cream and top with your choice of fruit. A non filled Pavlova will keep for several days in an air-tight tin.

7. 7

   A mix of cream and chestnut puree topped with toasted nuts makes for an indulgent alternative filling.