CHOCOLATE, TAMARILLO & BERRY PAVLOVA

PREP + COOK TIME 2 HOURS (+ COOLING) SERVES 10

80g dark chocolate, chopped coarsely 4 egg whites

1 cup (220g) caster sugar 1 tablespoon cornflour

1 teaspoon white vinegar

250g cream cheese, softened 2 teaspoons vanilla extract

¼ cup (40g) icing sugar

300ml thickened cream

TAMARILLO & BERRY COMPOTE 4 tamarillos (465g), cut lengthways

into four slices

1 cup (150g) blueberries

1/3 cup (150g) caster sugar

½ cup (125ml) water

¼ cup (80g) cherry or strawberry jam

1 Preheat oven to 120°C/100°C fan. Line an oven tray with baking paper. Mark an 18cm circle on paper; place, marked-side down, on tray.

2 Place the chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t allow bowl to touch water); stir until just melted. Cool slightly.

3 Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved after each addition, and the mixture is thick and glossy.

4 Fold cornflour and vinegar through meringue mixture; place half the melted chocolate in small spoonfuls on meringue. Dollop large spoonfuls of meringue mixture inside marked circle on tray; top with remaining chocolate in small spoonfuls. Using a palette knife, gently swirl chocolate into meringue. 5 Bake meringue for 1¼ hours or until dry to the touch. Turn oven off, leave meringue to cool in oven with door ajar.