Choc Vino Cotto Pavlova
Ingredients
Serves 6-8

6 egg whites, at room temperature
1.5 cups caster sugar
3 tablespoons best quality cocoa powder
1 tablespoons vino cotto
40g finely grated bittersweet chocolate
Pinch cream tartar
1 tablespoons vino cotto or balsamic vinegar

To serve:
300 ml crème fresh
1 punnet strawberries, or raspberries
2-3 tablespoons coarsely grated bittersweet chocolate (optional)
Method
Preheat oven to 180C. Line a baking tray with baking paper. Draw a 23cm circle onto the paper, and then set aside.
Beat the egg whites until soft peaks form, adding a pinch of tartar once the machine is going, and then, a spoonful at a time, beat in the sugar until the meringue is stiff and shiny. When it’s stiff, sprinkle in the coco and beat again. Then fold in the chopped chocolate and the vino cotto gently by hand.

Mound onto your baking sheet within the marked circle, smoothing the sides and top just little. Place in the centre of the 180C conventional oven, then immediately turn the temperatures down to 150C and cook for 55 minutes.
When it’s ready, the pavlova should look crisp around the edges and be dry on top – but when you prod the centre, you should feel the promise of squidginess. Turn off the oven, open the door slightly and let the chocolate meringue disc cool completely.

To serve, invert meringue onto a big, flat bottomed plate. Whisk cream until its thick but still soft, then pile on top of the meringue and scatter over the strawberries. If you want to add the chocolate, coarsely grate it so you get curls rather than rubble, and sprinkle it haphazardly over the top, letting some fall on the plate’s rim.