Chocolate Berry Pavlova
- 8 egg whites
- 2 cups (500ml) castor sugar
- 1 tsp (5ml) vinegar
- ¼ cup (60ml) cocoa powder, sifted
- 200g dark chocolate, melted
- 3/4 cup (180ml) cream
- 2 cups (500ml) cream
- seeds from 1 vanilla pod
- 3 cups (750ml) mixed berries
Preheat oven to 150°C. Line 4 baking trays with baking paper. Draw a 20cm circle on each sheet of baking paper as a guide.
Whisk egg whites until stiff. Gradually add castor sugar, beating well after each addition. Fold through vinegar and cocoa powder.
Spoon mixture into a piping bag. Pipe 4 discs onto each baking tray.
Bake for 40 minutes. Switch off the oven and cool meringue in the oven.
Mix melted chocolate and cream together to form a glossy sauce. Cool.
Whisk cream and vanilla to form soft peaks.
Layer cooled meringue discs, cream and chocolate on a cake stand. Top with berries and serve.