Raspberry and Chocolate, Part 1

Serves 6

4 large egg whites

Pinch of salt

1 cup sugar

2 teaspoons cornstarch

3 tablespoons cocoa powder

1 teaspoon red wine vinegar

1/2 teaspoon pure vanilla extract

For cream:

1 cup heavy cream

1 tablespoon sugar

1 teaspoon pure vanilla extract

For raspberry sauce:

1/2 bag frozen raspberries, defrosted

2 tablespoons raspberry jam

Sugar, to taste

• Preheat oven to 350 degrees.
• Place parchment paper on a baking sheet. Draw a 9-inch circle on paper. Turn parchment over so the circle is on the reverse side.
• Place egg whites and salt in a bowl of an electric mixer.
• Beat egg whites on high speed until firm, about 1 minute.
• Slowly add sugar and beat until it makes firm, shiny peaks. about 2 – 3 minutes.
• Remove bowl from the mixer.
• Sift cornstarch and cocoa onto beaten eggs whites.
• Add vinegar and vanilla.
• Fold mixture with spatula.
• Pile meringue in the middle of circle on the parchment paper.
• Smooth it within the circle, making a rough disc.
• Place in oven. Turn oven down to 300 degrees.
• Bake for 1 hour.
• Turn off oven. Leave oven door ajar.
• Cool for 15 minutes. It will be crisp on the outside and soft on the inside.
• Meanwhile, whip cream with the sugar in bowl of the electric mixture.
• When it starts to thicken, add vanilla. Continue to beat until firm.
• For raspberry sauce, add raspberries and jam in a saucepan.
• Bring to boil and mash with fork until you get a desired consistency.
• Add sugar to taste.
• Set aside to cool.
• To present pavlova, set on plate, cover with cream and add sauce on top.