Chocolate Raspberry Pavlova

One of my all time favourite recipes is another from Nigella's 'Forever Summer' book - Chocolate Raspberry Pavlova. Arguably the most quintessential Australian dessert, pavlova consists of a meringue base topped with whipped cream and fruit. While pavlova is usually a crowd pleaser, this chocolate variety is guaranteed to impress even the toughest critic.

For the chocolate meringue base:

6 egg whites
300g caster sugar
3 tablespoons cocoa powder, sieved
1 teaspoon balsamic or red wine vinegar
50g dark chocolate, finely chopped

For the topping:

500ml double cream
500g raspberries
2-3 tablespoons coarsely grated dark chocolate

Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.

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 and vinegar, 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 in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150 degrees Celsius 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 touch the centre you should feel slightly soft. Turn off the oven and open the door slightly, and let the chocolate meringue cool completely.

When you are ready to serve, place on to a large, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate into curls and sprinkle over the top.

Serves 8-10.