A beautiful dessert! I would suggest using shop bought meringue nests for this chocolate pavlova at home, which makes it an easy recipe to prepare. Make the blackberries a couple of days in advance. The leftover blackberry syrup can be used for a cocktail!
Ingredients
- 170g Good-quality dark chocolate, minimum 60 percent cocoa solids, roughly chopped
- 7 Free-range egg whites
- ¼ tsp Lemon juice
- 40g Caster sugar
- 500g Blackberries
- 200ml Rock Rose Gin - Autumn Edition works very well
- 150g caster sugar
Recipe
- Dissolve the caster sugar in 100ml hot water
- When the mixture is cool, pour it over the blackberries in a sterilised jar
- Add the gin and allow to cool
- Leave to soak for at least 3 days
- Melt the chocolate in a heatproof bowl set over simmering water
- Whisk the egg whites until they form soft peaks
- Slowly add the caster sugar with the whisk running, until the mixture forms stiff peaks
- Quickly mix in one third of the egg whites into the chocolate, then fold in the remaining two thirds of the eggs whites gently until combined
- Pour into a dish and place in the fridge to set for a couple of hours or overnight
- Place a meringue on each plate
- Top with a spoonful of chocolate mousse and add blackberries
- Drizzle over some of the syrup
Gin Soaked Berries
Chocolate Mousse
To serve
Created by Mike Denman
