This might seem like an unusual combination, but the toppings on this pavlova work so well to cut through its rich chocolatiness.
240g egg whites
300g caster sugar
3 tbsp cocoa powder
1 tsp balsamic vinegar
50g chopped Amedei 70% chocolate
500ml double cream
1 tbsp icing sugar
Handful of chopped pistachios
6 basil leaves, finely chopped
Preheat the oven to 180ºC
In a clean bowl whisk the egg whites to soft peaks. Add the sugar a tablespoon at a time, continuing to whisk until stiff peaks are formed.
Whisk in the cocoa powder and balsamic vinegar, then fold in the chopped chocolate.
Place a sheet of baking paper onto an oven tray and spoon the meringue mixture into the middle. Using a spatula, spread it out into a circle to about the size of a dinner plate.
Place in the oven and immediately reduce the temperature to 150ºC. Bake for 1hr 20 minutes.
Turn off the oven and leave the door slightly open, allow the meringue to cool in the oven completely.
Whisk the cream and icing sugar to soft peaks and pile it on top of the pavlova. Top with the raspberries, pistachios and basil – finish with some extra grated chocolate!