Summer berry & chocolate pavlova

I'm back. With the ultimate summer pudding, light and delicious pavlova!

I made this for my sister-in-law's birthday. I wanted to make something quite light (as we are both trying to watch our weight, haha). And even better, this dessert doesn't have any flour or butter! It's made of chocolate meringue, topped with whipped cream and fresh berries.

Yam.

These pictures were taken in a hurry with my phone, not the best ones but at least I have something to show! 

I've felt so bad lately not writing my blog. This is my problem - I start a project, get super excited about it, and then sort of forget it. I need more discipline with everything. Like with exercise and studying, and eating. I'm trying to get better.

But back to this pudding. It's quite easy to make. As long as you get the meringue stiff enough, you are OK. I found the recipe from Nigella's site, but I changed the berries and just added some extra vanilla into the meringue. I was a happy bunny.

Chocolate meringue

6 large egg whites

300 g caster sugar

1 tsp vanilla extract

3 tbsp cocoa powder, sieved

1 tsp balsamic vinegar (or red wine vinegar)

50 grams dark chocolate, finely chopped

Topping

500 ml whipping cream

+sugar and vanilla to your taste

fresh strawberries and cherries

Method

Preheat the oven to 180C 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, vanilla extract and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. 

Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150C and 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, but when you prod the centre you should feel the promise of squidginess beneath your fingers. 

Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.

When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the berries.