Chocolate Ganache & Wild Berry Pavlova

Ingredients

• 5 egg whites, at room temperature
• 1 cup caster sugar
• 3 tsp cornflour
• 2 tsp white vinegar
• 1 tsp vanilla essence
• 1 punnet strawberries
• 1 punnet blueberries

Chocolate Ganache

• 350ml fresh cream
• 500g dark chocolate buttons
• 1 tsp honey

Method

1. Preheat oven to 150°C. Line a large baking tray with non-stick baking paper.
2. In a clean, dry bowl, using the hand mixer with the beaters attached, beat the egg whites on speed 5 until firm peaks form.
3. Gradually add the sugar 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Beat in the cornflour, vinegar and vanilla essence.
4. Spoon the meringue mixture onto the baking tray, use a flat-bladed knife to shape the meringue and make furrows. Bake in oven for 10 minutes.
5. Reduce oven temperature to 110°C and bake for a further hour or until the meringue is crisp and dry.
6. Turn oven off, leaving the meringue in oven with the door closed, to cool completely.
7. Chocolate Ganache: Place the cream and honey into a small saucepan and place on a low heat and bring up to just below boiling point and remove from the heat.
8. Place the chocolate into a heatproof bowl and pour the cream over the top. Let mixture sit for 1 minute and then stir well to combine.
9. Strain and let cool.
10. Using a hand mixer with the beaters attached on speed 3 until thick and fluffy.
11. Spread the ganache over the top of the meringue and top with fresh berries.