Chocolate Berry Pav

This recipe is to die for!!  The pav is lovely and crisp with a delicately chewy centre which I love and as an added bonus – it’s chocolate, something else I just can’t get enough of. 

You can do this dessert all year round and I have experimented with a variety of toppings.  In the summer I love to use fresh raspberries and/or blackberries and/or strawberries and in the winter I mix a drained tin of boysenberries in with the cream itself which provides a completely different twist.  For a berry overload use the boysenberry cream and then top with fresh berries.  I’ve even made miniature chocolate berry meringues to complete a finger food theme for my brother in laws party and I can tell you that they really went down a treat that night.  Whatever the combination, I just know that you’ll love this delicious dessert.

Meringue

6 egg whites

300g castor sugar

3 tablespoons cocoa powder

75g finely chopped dark chocolate

1 teaspoon of white wine vinegar or balsamic vinegar

Topping

500ml cream

500g of fresh berries

50g grated chocolate

To make the meringue

Preheat the oven to 180°C.

Beat egg whites until they form peaks and then gently add the sugar little by little until the egg whites are stiff.  Add the cocoa, chocolate & vinegar to the mixture and then gently fold until everything is nicely combined.  

Place mixture on a lined baking tray.  Put into the oven, then immediately turn the temperature to 150 °C. 

Bake for 1 to 1 ½ hours or until the crust is crisp and you can still feel softness in the centre.  Once cooked, turn off the heat and leave the pav to cool inside the oven with the door left slightly open which should take about 1 hour.

To make the topping:

Whip the cream until nice and soft and top the cooled pav with the cream.  Delicately toss the fresh berries all over the top of the cream until you’re happy with what it looks like.  Top with the grated chocolate and then serve.

Serves 8-10 people.