The addition of cocoa powder in this Chocolate Pavlova is a rich chocolately twist on a traditional Aussie favourite. Top the pavlova with Espresso Cream, berries and chocolate shards for a show-stopping dessert.
Preheat the oven to 120C and line an oven tray with baking paper. Draw a 20cm disc onto the paper and turn paper over so that writing is on the bottom side.
Use an electric mixer to whisk the egg whites in a clean glass or steel bowl until soft peaks form. Gradually add the sugar a spoonful at a time until the meringue is glossy. You can tell that it is ready if you rub a bit between your fingers and it is no longer gritty.
Sprinkle over the cocoa and the balsamic and fold through. Then add the chopped chocolate and fold with a spatula until the meringue is evenly mixed.
Heap the mixture onto your circle on the baking tray. Smooth the top and then around the sides. Bake for 1.5 hours or until the pavlova is dry to the touch. Turn the oven off and leave the pavlova in the oven with the door ajar to cool completely.
Prior to serve, scoop a generous amount of Espresso Cream onto the top of the Pavlova. Top with berries and chocolate shards.