Who said chocolate and pavlova don't mix?.. Here we are.. Chocolate summer berries pavlova.. Crispy on the outside with soft rich chocolate taste inside, and the freshly whipping cream.. Hmmm yummy! Not for conservative traditional pavlova lovers tho.. But guess what .. I like it!
Ingredients
For the chocolate meringue base
6 large egg whites
300 grams caster sugar
3 tablespoons cocoa powder (sieved)
1 teaspoon balsamic vinegar
50 grams dark chocolate (finely chopped)
For the topping
500 ml thicken cream
500 grams mixed berries
3 tablespoons dark chocolate (coarsely grated)
Method
Preheat the oven to 180°C and line a baking tray with baking paper.
Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 9 inches in diameter, smoothing the sides and top.
Place in the oven, then immediately turn the temperature down to 150°C and cook for about one to one and 15 mins.
When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
When ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the berries. Coarsely grate the chocolate & sprinkle haphazardly over the top.
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