Chocolate Pavlova

Chocolate Pavlova with Whipped Cream and Strawberries

(adapted from Nigella Lawson)

6 large egg whites

300g caster sugar

3 tsp cocoa powder

1 tbsp balsamic vinegar

50g dark chocolate, chopped

500ml double cream

300g strawberries

10g dark chocolate, grated


Line a baking tray and preheat the oven to 180ºC. Beat the egg whites until soft peaks form. Add the sugar, a tablespoon at a time, until fully combined and the meringue is stiff. (You should be to hold the bowl upside down over your head without the meringue falling out!) Add the cocoa, balsamic and chocolate and gently fold through. Mound the meringue onto your lined baking tray, making the edges a little bit taller. (This will hold in your cream and fruit.) Place in the oven and immediately reduce the temperature to 150ºC and cook for approximately and hour. The meringue should be crisp to the touch, but you know that if you press too hard it will crack. Leave the meringue in the oven, with the door opened slightly, to cool completely. (This part is very important!) When it is cool, whisk the cream until thickened and gently spread it on top of the meringue. Either scatter or place your strawberries on top and sprinkle over the grated chocolate.