




If you are looking for some last minute inspiration, try this delicious Chocolate Pavlova (recipe from Nigella Lawson). We serve it 'deconstructed', which not only shows off this delicious dessert, allows for everyone to choose their toppings! Perfect for any summer evening! Enjoy...
Recipe
6 egg whites
300g caster sugar
3 tablespoons of cocoa powder, sieved
1 teaspoon balsamic vinegar
50g dark chocolate, finely chopped
500g of raspberries and blueberries
Method
Preheat the oven to 180'C 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, vinegar and chopped chocolate. Then gently fold together until the cocoa is mixed in.
Mound on to a baking sheet in a fat circle, approximately 23cm in diameter, smoothing the sides and top.
Place in the oven and immediately turn the temperature down to 150'C. Cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top. When you press it, it should feel a little squidgy! Turn off the oven, open the door and let the meringue cool completely.
Serve with fresh berries, and of course PURE NZ Roasted White and Dark Chocolate Ice Cream!