
I often make pavlova when presented with lots of left over egg whites, and given that berries are now widely available (and so cheap and tasty!) I really wanted to give this chocolate pav of Nigella's a go.
Nigella pretty much does a different version of pavlova in each of her cookbooks, but I have never quite brought myself to try this one given what a departure it is from the classic recipe. Well, I have been missing out on something quite exquisite, even though it is somewhat different it is no less yummy for the addition of chocolate.
Pavlovas are truly the simplest dessert one can make, and since investing in a Kenwood mixer, I just love the ease with which I can now whip one up! This one was no exception, instead of the usual cornflour you add in cocoa powder and dark chocolate and instead of malt vinegar you add balsamic vinegar, which I think rounds it all out very nicely.
For the chocolate meringue base:
6 egg whites
one cup granulated sugar
3 tablespoons best quality, unsweetened cocoa powder, sieved
1 teaspoon balsamic or red wine vinegar
2 oz bittersweet chocolate, finely chopped
for the topping:
2 cups heavy cream
4 cups raspberries
2-3 tablespoons coarsely grated bittersweet chocolate
Preheat the oven to 180C and line a baking tray with baking parchment.
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.

