Chocolate Vino Cotto Pavlova

(pic: penguin)

Ingredients :

6 free-range egg whites, at room temperature
1 and half caster sugar
quarter cup Dutch-processed cocoa powder
1 tbsp vino cotto, plus extra for drizzling
40 gr finely grated dark couverture chocolate (70% cocoa solids), plus extra coarsely grated (optional), to serve
extra virgin olive oil, for brushing
5-6 figs, halved, or 300 gr raspberries
300 ml creme fraiche or double cream



How To Make :

1. Preheat conventional oven to 180 Celcius Degrees or 350 Fahrenheit Degrees

2. Line a 24 cm baking tray with baking paper. Draw a 23 cm circle on the paper, then set aside.

3. Beat egg whites in dry, clean bowl with hand-held beaters until soft peaks form. Slowly beat in sugar, a spoonful at a time, continuing to beat until the meringue is stiff and shiny. Sift in cocoa, then add vino cotto and finely grated cocoa has amalgamated.

4. Mound meringue mixture onto the baking paper within the marked circle, then smooth the sides and top with a spatula. Place baking tray on the center shelf of the oven, then immediately reduce temperature to 150 Celcius Degrees or 300 Fahrenheit Degrees and cook for 60-75 minutes. The pavlova should be crisp around the edges and dry on top, but when you prod the center it should feel "squidgy". Turn oven off, open the door slightly, then leave meringue to cool completely in the oven.

5. Brush a hot char-grill pan with olive oil, then quickly grill fig halves, cut-sides down, until lightly caramelized and grill marks appear. Remove from heat and leave to cool.

6. Invert meringue onto a large, flat plate. Pile cream over center of meringue, then arrange figs over the top and drizzle with vino cotto (or use fresh raspberries instead, if they are in season). Scatter with extra coarsely grated chocolate if you like, then serve.

*Serve 6-8
(Source : Maggie's Kitchen by Maggie Beer)