Your Saturday night in...If you’re staying in on Saturdayevening, why not try this recipe.......You can’t beat this Nigella Lawson summer pavlova recipe,especially a crisp-chewy meringue base, with nuggets ofchocolate. The meringue provides an enticing layer beneath thecream and crimson raspberries.

Takes 20 min to make,

1 hour 15 min to cook

Serves 8-10

Chocolate raspberry pavlovaIngredients6 large free-range egg whites

300g caster sugar

3 tbsp cocoa powder, sieved

1 tsp balsamic or red winevinegar

50g dark chocolate, finelychopped

For the topping

500ml double cream

500g raspberries

2-3 tbsp coarsely grateddark chocolate

Method1Preheat the oven to 180°C/fan160°C/gas 4and line a baking tray with baking paper. Beatthe egg whites until satiny peaks form, thenbeat in the sugar, a large spoonful at a time,until the meringue is stiff and shiny. Add thecocoa, vinegar and chopped chocolate, thengently fold until the cocoa is thoroughly mixedin. Mound onto a lined baking sheet in a fatcircle about 25cm in diameter, smoothing thesides and top. Place in the oven, thenimmediately reduce the temperature to150°C/fan130°C/gas 2 and cook for 1-1¼hours.

2When the meringue is ready it should lookcrisp around the edges and sides, and be dryon top, but when you prod the centre youshould feel the promise of squidginess. Turnoff the oven and open the door slightly, thenlet the chocolate meringue disc coolcompletely.

3When you’re ready to serve, lift onto a large,flat-bottomed plate. Whisk the cream untilthick but still soft, pile it on top of themeringue, then scatter over the raspberries.Sprinkle the fruit haphazardly over the top,letting some fall, as they will, on the plate’s rim.Sprinkle over the grated chocolate to serve.

Courtesy of magazine.co.uk