We will never forget when Mum used salt in the cream instead of sugar one Christmas, it was just before the on trend salted caramel sauce invention, perhaps she started it! Recipe by Lynne Perkins
Ingredients
- 6 egg whites at room temp
- 1 1/2 cups caster sugar
- 2 tbsp good quality cocoa
- 1 tsp white vinegar
- 3 tbsp dark chocolate grated
- 500mls cream
- 2 tsp vanilla
- fresh summer berries
Method
- Preheat oven to 120 degrees. Draw a 22cm circle onto baking paper and place on tray.
- Beat egg whites until soft peaks form. Add the caster sugar a tbsp at a time and beat until stiff and shiny.
- Add the cocoa, vinegar, and grated chocolate and fold in lightly.
- Spoon onto baking paper to fill the circle. Bake for 1 1/4 hours. Turn oven off and allow to cool with the door slightly ajar.
- Beat cream and vanilla and spread on top of the pavlova and top with hulled fresh berries.
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