CHOCOLATE AND RASPBERRY PAVLOVA

Preparation Method :

• In a large mixing bowl, beat the egg whites until stiff and gradually beat in a ½ cup of the sugar.
• In a separate bowl, mix the remaining sugar with the cornstarch and then beat it into the egg white mixture until firm and shiny.
• Fold the vinegar and vanilla extract quickly into the egg white mixture.
• Preheat the oven to 160°C / 325°F / Gas mark 3.
• Place a sheet of baking paper on a baking tray.
• Pile the meringue onto the baking paper and spread evenly to the edge of the circle; swirl it around on top. Bake in the preheated oven for about an hour.
• Remove from the oven, cool slightly, then peel off the parchment. Invert it onto a large serving plate.
• Whip together the cream, sugar and liqueur until thick and floppy.
• Pile on top of the meringue and decorate with raspberries and shaved chocolate. Chill before serving.