Ingredients:
- 4 egg whites
- A pinch of salt
- 200 g/7 oz caster sugar
- 2 tablespoons cocoa powder, sifted
- 5 ml/1 tsp vanilla extract
- 5 ml/1 tsp vinegar
- 400 ml/14 fl oz fresh double cream
- 200g dark chocolate, chopped
Method
- Preheat the oven to 140 degrees Celsius or 275 degrees Fahrenheit. Draw a 23 cm/9″ in circle on non-stick paper and place on a baking sheet.
- Whisk the egg whites with the salt until very stiff, then gradually whisk in the sugar. Gradually fold in the cocoa powder, then the vanilla extract and the vinegar and whisk again until stiff and glossy.
- Spread the meringue mixture over the circle on the non-stick paper and bake in the oven at 140° c, gas mark 1 for an hour, until firm. Turn off the oven and leave the meringue in for another half an hour with the door closed.
- Leave to cool, remove the paper from the bottom with care!! Place Pavlova on a serving plate.
- Meanwhile put the chocolate and 100ml (3 1/2 fl oz) of the double cream in a heatproof bowl and place over a pan of simmering water. Melt the chocolate and let it cool down to room temperature.
- Whip the remaining cream until stiff, and then trickle the chocolate on top, stir a few times but not too much- you want to keep the “marbled” effect. Pile on top of the meringue and decorate with whatever you fancy!
