METHOD

1. Preheat oven to 150°C (300°F). Line a large flat baking tray with non-stick baking paper.
2. Place the eggwhite, sugar and cream of tartar in a heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water). Stir gently with a spatula for 5 minutes, scraping down the sides of the bowl to ensure all the sugar is dissolved+. Remove from the heat.
3. Transfer the mixture to the bowl of an electric mixer. Beat for 8–10 minutes or until thick, glossy and cooled.
4. Spoon the meringue mixture onto the prepared tray to make a 12cm x 30cm rectangle shape.
5. Reduce the oven temperature to 120°C (250°F) and bake for 1 hour–1 hour 15 minutes or until dry and crisp to the touch. Turn the oven off and allow the meringue to cool completely in the oven with the door closed.
6. To make the chocolate swirl cream, place the chocolate and pure cream in a small saucepan over low heat and stir until melted and combined. Set aside to cool.
7. Place the double cream in a large bowl and whisk until soft peaks form. Add the chocolate mixture and swirl through with a metal spoon.
8. To serve, place the pavlova on a serving platter and top with the chocolate swirl cream, the berries and cherries ++. Serves 8-10

+ Rub some of the eggwhite mixture between your fingertips to ensure all the sugar is dissolved.

++ If you want to make multiple pavlovas, like we have done, make 1 pavlova at a time and store them in an airtight container in a cool, dry place (not the refrigerator).