Chocolate Pavola

1 1/2 cups

Big Tree Farms Golden Coconut Sugar

large egg whites

2 pinches

sea salt

1 tsp

balsamic vinegar

1/4 cup

cocoa powder, sifted

2 oz

semi-sweet chocolate, finely chopped

1 1/2 cups (355ml)

heavy cream

2 tsp

Big Tree Farms Golden Coconut Sugar

1 tsp

vanilla extract

4 cups

mixed fresh berries

1 oz

semi-sweet chocolate, grated

Heat your oven to 350 °F. Line baking sheet with parchment paper.
Make the meringue: Beat the egg whites with a mixer until peaks form and then beat in the coconut sugar a spoonful at a time until the meringue is stiff and shiny. Add sea salt, cocoa, vinegar and then the chopped chocolate over and gently fold everything with a rubber spatula. Mound the meringue into the 9-inch circle, smoothing the sides and top if you desire.
Bake the meringue: Turn oven temperature down to 300 degrees. The pavlova will bake for 60 to 80 minutes. It should look crisp on top and feel dry, but when you prod the center it should feel a little squishy. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely inside.
To serve: place the cooled pavlova onto a big plate. Whip the cream with the coconut sugar and vanilla until soft peaks form. Pile it onto the meringue. Scatter with fresh berries and shave chocolate shavings.

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