Chocolate and raspberry pavlova
https://www.nigella.com/recipes/chocolate-raspberry-pavlova Serves 6 / 8-10 Base 4 / 6 large egg whites 200 / 300 grams caster sugar 2 / 3 tablespoons cocoa powder (sieved) 0.75 / 1 teaspoon balsamic vinegar (or red wine vinegar) 35 / 50 grams dark chocolate (finely chopped) Topping 330/500 millilitres double cream 330/500 grams raspberries 2.25 / 3 tablespoons dark chocolate (coarsely grated) Method Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF and line a baking tray with baking parchment. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/130°C Fan/gas mark 2/300ºF and...