PAVLOVA

1. Preheat oven to 140°C (275°F). Using a cloth moistened with white vinegar, wipe a large bowl, the beaters of an electric mixer, and a rubber spatula to remove any trace of fat that would prevent egg whites from forming meringue. Reserve.
2. With a pencil, draw 6 circles measuring 7.5 cm (3 in.) diameter on parchment paper. Turn paper over and place on a baking sheet.
3. In a small bowl, mix white wine vinegar with cornstarch. In reserved large bowl using electric mixer, beat egg whites and a pinch of salt on medium speed until soft peaks form.
4. Beat in sugar, one spoon at a time, until medium peaks form.
5. Add cornstarch and vinegar mixture and continue beating until stiff, glossy peaks form.
6. Use the rubber spatula to gently fold cocoa powder into egg whites.
7. Spread meringue by the spoonful onto the parchment paper, filling in the circles. Lightly flatten the middle of each circle.
8. Use a little meringue to stick the four corners of the parchment paper to the baking sheet.
9. Bake 30 minutes in the centre of oven. Turn off oven and let meringue cool 45 minutes in the oven with the door ajar.

TOPPING AND ASSEMBLY

1. Whip cream, adding sugar to taste. (If you like, prepare the whipped cream one hour ahead of time and store in fridge to make assembly easier.)
2. Spread whipped cream onto centre of each pavlova.
3. Top with berries and grated or shaved chocolate.

CHEF’S SECRET

Meringues can be stored in an airtight container at room temperature for 48 hours in a dry environment.
To prevent waste, crush remaining meringue and add to yogurt or whipped cream, along with fruit.