Cacao pavlova

serves / 10 prep / 30 minutes cook / 55 minutes

Ingredients

3 egg whites

Pinch of cream of tartar

55g (1⁄4 cup) caster sugar

75g (1⁄3 cup) raw caster sugar

1 tbsp raw cacao, plus extra, for dusting

300ml thickened cream

130g (1⁄2 cup) greek-style yoghurt 1 tsp vanilla bean paste

125g punnet raspberries

250g punnet strawberries, sliced

200g red cherries, halved Fresh mint leaves, to serve (optional) (see tip)

1-2 tbsp olive oil, to fry (optional) (see tip)

1. Preheat the oven to 140C /120C fanforced. Trace a 20cm circle on to a sheet of baking paper. Turn over and place on a large baking tray.

2. Use electric beaters with the whisk attachment to whisk the egg whites in a small bowl. Add cream of tartar. Beat until soft peaks form. Gradually add caster sugar, 1 tbsp at a time, beating well after each addition until meringue is thick and glossy and sugar has almost dissolved. Add raw sugar in the same way. Add 2 teaspoons cacao and beat until smooth.

3. Spread the mixture over the circle on tray. Bake for 55 minutes or until meringue is crisp and pale. Turn oven off and leave the pavlova in the oven to cool.

4. Transfer the pavlova to a plate. Place cream in a large bowl and whip to firm peaks. Fold in yoghurt and vanilla. Sift in the remaining 2 tsp cacao and gently fold through to give a marbled effect. Spoon cream mixture on to the pavlova. Top with berries and cherries to decorate. Scatter with small fried mint leaves, if you like.

TIP: For an unusual crunch, lightly fry mint leaves to scatter over your pavlova. Heat oil in a small frying pan over medium heat. Add mint leaves, a few at a time, and cook for 30 seconds or until transparent. Transfer to a plate lined with paper towel to drain.

Recipe by Louise Keats Photo by Taste Magazine