Chocolate Pavlova Wreath

Ingredients

• 6 none egg whites
• 1.5 cup caster sugar
• 0.25 cup NESTLÉ BAKERS’ CHOICE 100% Cocoa 190g
• 1 tsp balsamic vinegar
• 300 mL thickened cream, whipped
• 0 none raspberries, to decorate
• 0 none blueberries, to decorate
• 0 none mint leaves, to decorate
• 100 g NESTLÉ BAKERS’ CHOICE Dark Melts, melted

Instructions

1. 1

   beat egg whites with an electric mixer until soft peaks form; gradually add sugar, beating until dissolved after each addition (should take 6 or 7 minutes). gently fold in NESTLÉ baking cocoa and vinegar.

2. 2

   spread meringue inside wreath shape on prepared tray. using palette knife or spatula, shape sides of meringue. bake 1 3/4 hours or until dry. turn oven off, leaving pavlova to cool in oven with door ajar.

3. 3

   just before serving spread cream over pavlova. decorate with raspberries, blueberries and mint leaves. spoon NESTLÉ dark melts into paper piping bags; drizzle wreath generously with chocolate.