Ingredients
4 egg whites
1 cup caster sugar
1 tablespoon cocoa powder
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons icing sugar
200 g strawberries, sliced
100 g dark chocolate, grated
Mint leaves for garnish
Method
Preheat the oven to 120°C (250°F) and line a baking tray with parchment paper.
Whip egg whites in a mixing bowl until stiff peaks form. Gradually add caster sugar while whisking until the mixture is glossy and thick.
Sift cocoa powder over the mixture, then fold in vinegar and vanilla extract gently.
Spoon the mixture onto the prepared baking tray, shaping it into a circle with a slight dip in the center. Bake for 1 hour, then turn off the oven and let it cool inside for 2 hours.
Whip heavy cream with icing sugar until soft peaks form. Top the pavlova with whipped cream, sliced strawberries, and grated dark chocolate. Garnish with mint leaves.
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