Ingredients
6 egg whites, at room temperature
11⁄2 cups caster sugar
2 tblsps cocoa powder
1 tblsp corn flour
2 tsps white vinegar
250g punnet strawberries, hulled, quartered
Melted white chocolate, to decorate
MASCARPONE CREAM
300ml tub thickened cream
1⁄2 cup icing sugar mixture
1 tsp vanilla bean paste
250g tub mascarpone
Method
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Invert bases of two 24cm springform pans (base measures 22cm). Grease and line bases and sides with baking paper, extending paper 2cm above edges.
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Beat egg whites in large bowl of an electric mixer until soft peaks form. Gradually add sugar, 1 tblsp at a time, beating until dissolved. Beat for a further 5 minutes, or until thick and glossy. Fold in combined sifted cocoa and corn flour and vinegar. Divide evenly between pans. Smooth over tops.
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Cook in a very slow oven (120C) for 1 hour, 30 minutes, or until dry and crisp. Turn off oven. Cool in oven with door ajar for 1 hour. Remove.
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To make mascarpone cream, beat cream, sugar and vanilla in small bowl of electric mixer until firm peaks form. Fold in mascarpone.
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Just before serving, sandwich pavlovas together with half the mascarpone cream. Top with remaining cream. Decorate with strawberries. Drizzle with melted chocolate.
