Brown sugar pavlova with chocolate ripple cream & salted caramel

Method

• step 1

  Heat the oven to 170C/150C fan/gas 5 and line a baking sheet with baking parchment. Use a roughly 20cm plate or bowl as a template to draw a circle on the parchment, then flip the parchment over.

• step 2

  Tip the egg whites and both sugars into a large, clean bowl (any traces of oil or butter in the bowl will prevent the meringue from whipping up) with a pinch of salt, and whisk using an electric whisk or stand mixer on a low-medium speed. After a couple of minutes, the mixture should become a fine foam. Continue to whisk for 8-10 mins until the meringue is thick and mousse-like, and holds stiff peaks when the beaters are lifted out of the bowl.

• step 3

  Rub a little of the meringue between your fingertips – if it feels grainy, the sugar has not fully dissolved, so keep beating for a few minutes more until smooth. Add the vinegar and cornflour, and whisk again briefly until just incorporated.

• step 4

  Secure the baking parchment to the baking sheet using a small dab of the meringue in each corner. Spoon the rest of the meringue into the middle of the circle template, then use a palette knife or silicone spatula to shape it into a thick disk, creating some swirls, dips and peaks as you do. Dust the meringue with the cocoa powder using a fine sieve, then transfer to the middle shelf of the oven. Reduce the temperature to 140/120C fan/gas 1 and bake for 1 hr 20 mins. When the time is up, turn off the oven, leaving the meringue inside to cool fully (ideally, leave overnight). Once cool, the meringue will keep in a cool, dry place for up to two days. Don’t chill, as the moisture will cause it to become sticky.

• step 5

  Tip all the ingredients for the caramel sauce into a saucepan set over a medium heat, and simmer until it becomes a glossy, smooth sauce. Season with a good pinch of salt. Remove from the heat and set aside to cool slightly and thicken for 10-20 mins before serving. The cooled sauce will keep chilled for a few days. Warm through before serving.

• step 6

  For the chocolate ripple cream, heat 150ml of the double cream in a saucepan over a low heat or in a heatproof bowl in the microwave in short bursts until steaming – don’t boil. Finely chop the chocolate, tip into a heatproof bowl and pour over the warm cream. Leave to stand for a few minutes, then stir to a smooth ganache. Leave to cool for at least 15 mins.

• step 7

  Pour the remaining cream into a large bowl along with the vanilla and icing sugar, and whisk using an electric whisk or stand mixer until just holding its shape (the warm ganache will make the cream thicken further when added, so don’t over-whisk). Quickly and gently swirl the ganache through the whipped cream to create a rippled effect. Put the meringue on a cake plate or stand, then spoon over the rippled chocolate cream. Pour over some of the the caramel sauce, then serve the meringue with the remaining sauce in a jug for everyone to help themselves. Any leftover pavlova will keep chilled for up to two days – the meringue will soften slightly, but will still be delicious.