CHOCOLATE PAVLOVA WITH CHOCOLATE MOUSSE

INGREDIENTS

Yield: 8 servings

Total time: 4 hours

For the pavlova:

6 egg whites, at room temperature (save the yolks for the mousse)

1½ granulated sugar

1/8 tsp cream of tartar Pinch of fine sea salt

For the mousse:

1/4 cup cocoa powder, sifted

3 cups heavy cream

6 egg yolks

6 tbsp granulated sugar Pinch of fine sea salt

For serving:

340g bittersweet chocolate, chopped, melted and cooled

1 tsp vanilla extract

1 tbsp rum

1 cup creme fraiche, lightly whipped Fresh berries or chocolate shavings (optional)

METHOD

1. Make the pavlova: Heat oven to 120C. Line a baking sheet with parchment paper and draw a 20cm circle in the middle, then flip the paper upside down. You should still be able to see the outline.

2. Mix egg whites, sugar, cream of tartar and salt in a mixing bowl set over a pan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3-5 minutes.

3. Remove from heat and, using an electric mixer, beat with the whisk attachment on medium-high speed until stiff peaks form, about 5-7 minutes.

4. Gently sift cocoa powder over the egg whites, then use a rubber spatula to fold the cocoa into the whites until just combined. A few cocoa streaks are OK and in fact better than overmixing, which can deflate the meringue.

5. Spoon half the meringue mixture onto the circle on the parchment paper to form a round, spreading it all the way to the edges. Dollop remaining meringue around the outer edges on top of the circle, creating a nest to hold the filling.

6. Bake for two hours, or until dry and firm to the touch. Turn off the oven and allow the pavlova to cool in the oven one hour. Remove from oven and, if necessary, continue to cool to room temperature.

7. Make the mousse: In a medium saucepan, whisk together half of the cream, the yolks, half of the sugar and the salt. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon, 3-4 minutes. Remove from heat and pass through a fine-mesh strainer into a large bowl. Whisk in melted chocolate, vanilla and rum. Chill until cold, at least two hours.

8. Using an electric mixer, whisk together the remaining cream with remaining sugar until firm peaks form. Stir a third of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream. Refrigerate, covered, at least 30 minutes or up to three days.

9. Just before serving, spoon mousse into the centre of the cooled pavlova, then top with creme fraiche. Top with fresh berries or chocolate shavings if desired.