FESTIVE PAVLOVA

Preparation Method :

• Preheat the oven to Gas Mark 1 / electric oven 30°C. Place a piece of baking parchment on a baking sheet and mark a 9-inch circle on it.
• Sift 3 tablespoons of icing sugar with the cocoa and corn flour. Whisk the egg whites in a large bowl until they are frothy.
• Add the salt and whisk until they are stiff. Add a teaspoon of icing sugar at a time, Continue to whisking, make sure each teaspoon has been mixed completely before adding the next.
• Fold in the sugar and cocoa mixture and then quickly fold in the vinegar.
• Spoon or pipe the meringue on to the parchment circle and make the sides higher than centre. Bake in the oven for an hour until it is set.
• Turn off the oven and leave the pavlova in the oven until it has cooled - at least an hour.
• Melt ½ cup of the chocolate in a bowl set over a pan of hot water.
• Put the chestnut puree in a bowl together with the rum or brandy beat until it is smooth. Add the melted chocolate and mix thoroughly.
• Fold in half the cream and spoon on to the pavlova. Spoon the remaining cream on top and grate the remaining chocolate on top of the cream. Serve with single cream.