Chocolate Berry Pavlova

Ingredients

6 large egg whites

1 1/2 cups granulated sugar

pinches sea salt to taste

1 teaspoon balsamic or red wine vinegar

1/4 cup cocoa powder the best you have, sifted

2 ounces chocolate semi- or bittersweet, finely chopped

1 1/2 cups heavy cream

2 teaspoons granulated sugar

1 teaspoon vanilla extract

4 cups berries mixed fresh

1 ounce chocolate semi- or bittersweet, to finish

Equipment

oven

baking sheet

mixer

vegetable peeler

Directions

Heat your oven to 350 °F. Line your largest baking sheet with a sheet of parchment paper. Draw a 9-inch circle on it with a pencil and flip the paper over so that you can see the line but it won’t get into the pavlova.

Beat the egg whites with a mixer until satiny peaks form and then beat in the granulated sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle the sea salt, cocoa, vinegar and then the chopped chocolate over the egg whites and gently fold everything with a rubber spatula.

Secure the parchment to the baking sheet with a dab of meringue. Mound the meringue into the 9-inch circle, smoothing the sides and top if desired.

Place in the oven and immediately turn the temperature down to 300 °F. The pavlova will bake for 60 to 90 minutes. When it’s ready, it should look crisp on top and feel dry, but when you prod the center you should feel the promise of squidginess beneath your fingers. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely inside.

When you’re ready to serve, invert the cooled pavlova onto a big plate and peel off the parchment. Whip the cream with the sugar and vanilla until soft peaks form. Pile it onto the meringue. Scatter with berries and shave chocolate over with a vegetable peeler. Serve in wedges and keep leftovers in the fridge.