Ingredients
- 6 large egg whites at room temperature
- 1 1/2 cups granulated sugar
- 3 tablespoons unsweetened cocoa powder sifted
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 2 ounces bittersweet chocolate finely chopped
- 1 1/2 cups heavy cream
- Fresh mixed berries for topping
Instructions
- Preheat the oven to 300°F and line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment and flip it over.
- In a clean, dry mixing bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form and the mixture is glossy.
- Sift cocoa powder over the egg whites, add vinegar and vanilla, and fold gently until combined. Fold in the chopped chocolate.
- Mound the meringue onto the parchment within the circle, creating a slight well in the center. Bake for 1 hour 30 minutes, then turn off the oven and let cool completely inside the oven.
- Once cooled, whip the heavy cream to soft peaks and spoon over the pavlova. Top with fresh mixed berries before serving.
