Choc-nut Pavlova with hot berry sauce

Main Ingredients

  • 6 Jumbo Eggs
  • 310g of Castor Sugar
  • 1 tsp of Balsamic Vinegar
  • 60g of Cocoa Powder
  • 50g of Lindt Dark Excellence Chocolate
  • 50g of Almonds Raw, roughly chopped

 

Berry Sauce Ingredients

  • 350g of Frozen Assorted Berries, reserve a few of the best berries for serving
  • 4 tbsp castor sugar
  • 1 tbsp of Corn flour, mixed with a little water
  • 1l of Chocolate Ice Cream

 

Method

  • Preheat oven to 180ºC.
  • Line a large baking tray with baking paper.
  • Beat egg whites until stiff. Add sugar, a heaped tablespoonful at a time, beating continuously, until fluffy and stiff.
  • Beat in vinegar.
  • Fold through cocoa until well incorporated and then fold through chocolate and nuts.
  • Spoon meringue onto baking paper and shape into a high disk using the back of a spoon.
  • Make a slight indentation in the middle to hold filling.
  • Place meringue in oven and reduce temperature to 140ºC.
  • Bake for 1 - 1½ hours until crisp but still squidgy in the middle. Remove and allow to cool completely.
  • Heat berries in a saucepan.
  • Add sugar to taste. Stir through corn flour mixture and gently cook until thickened.
  • Scoop ice cream into centre of cooked pavlova.
  • Serve drizzled with hot berry sauce and reserved frozen berries.