Mary Berry Chocolate Pavlova Food

CHOCOLATE BERRY PAVLOVA

Steps:

• Preheat oven to 250°F Line a baking sheet with parchment paper.
• In a small bowl, mix together cornstarch and cocoa powder. Set aside.
• In a large bowl, use an electric mixer to beat egg whites and salt on medium-high until they form soft peaks, about 2 minutes.
• With the mixer on low, add vinegar and almond extract. With mixer still running, sprinkle in cornstarch mixture and beat until just incorporated.
• Carefully spoon mixture onto center of prepared baking sheet, using a rubber spatula to gently spread it into about a 12-inch circle about 2-inches thick, with a slight dip in the center. The mixture should resemble a thick hollow bowl,.
• Bake for 1 1/2 hours, then turn the oven off and allow meringue to cool for 1 hour in the oven.
• Once the meringue has cooled and just before serving, make whipped cream. In a large bowl, combine heavy cream, powdered sugar and vanilla extract. Use an electric mixer.
• To assemble pavlova, carefully remove meringue, from parchment paper, and place on a large serving tray or platter.
• Mound whipped cream in center, then top with fresh berries. If desired, garnish with fresh mint leaves.
• To serve, use a serrated knife to cut pavlova into wedges.
• For a plain meringue, leave out the cocoa powder.