Chocolate meringue wreath

SERVES 8-10 PREP + COOK TIME 2 HOURS (+COOLING TIME)

6 egg whites (at room temperature)

1½ cups (330g) caster sugar 2 teaspoons white vinegar 1 tablespoon cornflour, plus extra for dusting 2 tablespoons cocoa powder 300ml thickened cream

300g sour cream

2 teaspoons vanilla bean paste CHOCOLATE GANACHE

2/3 cup (160ml) cream, warmed 150g dark chocolate, chopped finely RASPBERRIES IN SYRUP 2 tablespoons caster sugar 2 tablespoons Cointreau (or orange liqueur)

400g raspberries

1 Preheat the oven to

120°C (100°C fan-forced). Draw a 28cm circle on a sheet of baking paper, grease paper, dust lightly with cornflour and place on oven tray. Lightly grease and line a second tray with baking paper.

2 Place egg whites in bowl of a stand mixer. Using whisk attachment, whisk egg whites on medium-high speed until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Continue whisking on high speed for about 3-4 minutes, scraping down sides until sugar is completely dissolved.

3 Mix vinegar and cornflour together in a small bowl. Add to egg white mixture, whisk on high speed for 1 minute.

4 Sift over cocoa powder and, using a large metal spoon, gently swirl through the meringue; do not over-mix.

5 Spoon ¾ of the meringue mixture onto the baking tray within the marked circle and shape into wreath.

6 Place remaining meringue mixture into a piping bag fitted with a 1cm plain nozzle. Pipe long logs of meringue onto the second prepared baking tray.

7 Place trays in the oven, bake for 1¾ hours or until dry to touch. Turn off oven and leave the meringue to cool completely with the door slightly ajar.

8 Meanwhile, place the thickened cream, sour cream and vanilla in a bowl of the stand mixer. Whisk on low speed until combined. Increase speed to high and whisk until medium peaks. Refrigerate until required.

9 CHOCOLATE GANACHE Place cream into a medium saucepan over medium heat. Bring to just below boiling point, remove from heat then add the chocolate. Stand for 5 minutes then stir until smooth (see tip, previous page).

10 RASPBERRIES IN SYRUP Combine sugar, liqueur and 1 tablespoon water in a small saucepan over medium heat; cook, stirring, until sugar is dissolved. Remove from heat, transfer to a serving bowl, add raspberries, stir gently.

11 To assemble, carefully transfer pavlova wreath to a serving platter. Spoon over cream mixture and arrange pieces of meringue logs on top. Just before serving drizzle with Chocolate Ganache and accompany with Raspberries in Syrup.

Not suitable to freeze.