Chocolate Pavlova Torte

Serves 8-10, Prep 30 mins, Cook 1 hour, 30 mins

6 egg whites, at room

temperature 1½ cups caster sugar 2 tblsps cocoa powder 1 tblsp cornflour 2 tsps white vinegar 250g punnet strawberries,

hulled, quartered Melted white chocolate,

to decorate

MASCARPONE CREAM

300ml tub thickened cream ½ cup icing sugar mixture 1 tsp vanilla bean paste 250g tub mascarpone

1 Invert bases of two 24cm springform pans (base measures 22cm). Grease and line bases and sides with baking paper, extending paper 2cm above edges. 2 Beat egg whites in large bowl of an electric mixer until soft peaks form. Gradually add sugar, 1 tblsp at a time, beating until dissolved. Beat for a further 5 minutes, or until thick and glossy. Fold in combined sifted cocoa and cornflour and vinegar. Divide evenly between pans. Smooth over tops. 3 Cook in a very slow oven (120C) for 1 hour, 30 minutes, or until dry and crisp. Turn off oven. Cool in oven with door ajar for 1 hour. Remove. 4 To make mascarpone cream, beat cream, sugar and vanilla in small bowl of electric mixer until firm peaks form. Fold in mascarpone. 5 Just before serving, sandwich pavlovas together with half the mascarpone cream. Top with remaining cream. Decorate with strawberries. Drizzle with melted chocolate.

TIP If you don’t have springform pans, trace a 22cm circle on two sheets of baking paper. Place paper trace-side down on two greased oven trays. Spread meringue evenly to edge of circles. Smooth tops. Cooking time will vary.