Chocolate and pistachio pavlova with bananas and berries

Chocolate and pistachio pavlova with bananas and berries

5 egg whites

pinch of salt

330g caster sugar

one and a half teaspoons white wine vinegar

one and a half teaspoons vanilla extract

2 tablespoons cocoa powder

1 teaspoon corn flour

300ml pouring cream, whipped

100g chopped toasted pistachios

2 large bananas, sliced

250g (1 punnet ) strawberries

 

pre-heat oven to 150C.

 

Line a baking tray with foil, mark a 23cm. circle onto the foil and lightly grease the circle.

Beat egg whites and salt until soft peaks form, then gradually add sugar, beating well after each addition. Continue beating until all the sugar is dissolved and the mixture is thick and glossy, then whisk in vinegar, vanilla, cocoa and corn flour. Spread two thirds of the mixture evenly over the circle. Spoon remaining meringue around the edge of pavlova, forming a rim. Reduce oven temperature to 100C. and bake for 60 minutes. Turn oven off and leave pavlova in oven to cool.

To serve, spread whipped cream over pavlova. Top with bananas and berries and sprinkle with pistachios.

Serves 8.