Triple Chocolate Raspberry Passover Pavlova

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Preparation

Preheat the oven to 250 degrees F.

Trace a 9-inch-diameter cake pan on parchment paper and then flip the paper over on a cookie sheet so you can use the circle as a guide of where to mound your meringue.

Wipe down the bowl and whisk attachment of your stand mixer with vinegar. Beat the egg whites, salt and superfine sugar on high speed until stiff glossy peaks form, about 5 minutes.

Sift the potato starch and cocoa powder into a small bowl and whisk together. Gently fold into the meringue gradually with a spatula until no streaks remain.

Mound the meringue onto the parchment within the drawn circle, smoothing the sides and the top with a spatula.

Bake for approx 70-75 minutes until it looks dry on top but has a little give in the centre when pressed gently. Turn off the oven and prop open the door slightly by wedging a wooden spoon at the top. Let it cool in the oven for an hour.

While it cools, make the chocolate whipped cream. Sift the potato starch, sugar and cocoa powder in a bowl. Combine with whipping cream in the bowl of your stand mixer and whip until peaks form. Refrigerate until ready to assemble.

To make ganache, microwave cream in a glass bowl at 30 second intervals until it starts to steam. Don’t let it boil over. Add in chopped chocolate and let it sit in the hot cream for 5 minutes. Whisk the cream and melted chocolate together until smooth.

Use a vegetable peeler to make chocolate curls and dust with the Baker’s chocolate.

To assemble, spread chocolate whipped cream over the meringue. Drizzle the ganache in a liberal layer and top with the raspberries and chocolate dust.

*If you don't have superfine sugar, place regular granulated sugar in a food processor and pulse until fine, about 30 seconds.