Chocolate Pavlova

Yesterday for dad's birthday I made a pavlova that I had eaten over at the Hope's house a couple of times. It is truly delicious so I hope that Carol (or Nigella Lawson for that matter) won't mind me publishing it here. And apologies because I don't have a photo of the finished plate because I decorated it at mums.

Meringue base:
6 egg whites
300 gm caster sugar
3 tbsp cocoa powder
1 tbsp balsamic vinegar
50 gm dark chocolate, finely chopped

Topping:
500 ml thick cream
Punnet of your favourite fresh berries (I used a frozen berry mix)
2 - 3 tbsp coarsely grated dark chocolate

Preheat oven to 180c but turn oven down to 150c when the pavlova goes in!

Beat eggs whites to satiny peaks, then add 1 spoon full of the sugar at a time while beating constantly. Stop beating when all sugar is dissolved and mixture is shiny. This can take up to 15 mins.

Sprinkle in sifted cocoa powder, add vinegar and chocolate and gently fold through the mixture.

Scrape mixture onto a sheet of baking paper on tray and make a disc with the mixture approx. 23 cm in diameter. Don't spread it too much or it will be a flat pavlova.

Bake in the oven for 1 to 1.5 hours. Turn oven off but leave the pavlova in there to cool completely.

NB. Nigella says that when it is ready, it should be crisp on the sides and dry on top, and when you prod the centre you should feel the promise of 'squidginess' beneath your fingers.

You can invert the pavlova. Whisk cream and pile on top of meringue then scatter berries over the cream and sprinkle with remaining dark chocolate.

Enjoy!