Raspberry & chocolate pavalova

I can't tell you how easy this is and it's a real crowd pleaser.The key is making sure you get the meringue right. Don't add the sugar too early, give the egg whites a really good whisk until the peaks start to form. 

Serves: 6

FOR THE BASE

3 large egg whites

150 g caster sugar

2 tbsp cocoa powder sieved 

1/2 teaspoon balsamic vinegar 

FOR THE TOPPING

300ml double cream

300 g raspberries

2 tbsp dark chocolate coarsely grated

METHOD

1. Preheat the oven to 180°C/gas mark 4/350ºF and line a baking tray with baking parchment.

2. Beat the egg whites until white peaks form, and then beat in the sugar a spoon at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, then gently fold until the cocoa is mixed in. Mound on to a baking sheet in a circle. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300ºF and cook for about 45 mins. When it's ready it should look crisp around the edges and sides and be dry on top. Turn off the oven and open the door slightly, and let the meringue cool completely.

3. When you're ready to serve, gently place 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 raspberries. Coarsely grate the chocolate and sprinkle over the top. 

✔️Top tip: you could substitute the meringue for the shop bought variety, or make a day or 2 ahead and store in an airtight container.