Chocolate Berry Pavlova

• 2 teaspoons cornstarch
• 2 tablespoons cocoa powder
• 6 egg whites
• 1 pinch salt
• 1 14 cups super-fine white sugar
• 1 teaspoon white vinegar
• 12 teaspoon almond extract
• 3 cups heavy cream
• 4 tablespoons powdered sugar
• 2 teaspoons vanilla extract
• 3 cups assorted fresh berries (if large, sliced)
• fresh mint leaves (to garnish)

1. Preheat oven to 250F Line a baking sheet with parchment paper.
2. In a small bowl, mix together cornstarch and cocoa powder.
3. Set aside.
4. In a large bowl, use an electric mixer to beat egg whites and salt on medium-high until they form soft peaks, about 2 minutes.
5. With the mixer on low, add vinegar and almond extract.
6. With mixer still running, sprinkle in cornstarch mixture and beat until just incorporated.
7. Carefully spoon mixture onto center of prepared baking sheet, using a rubber spatula to gently spread it into about a 12-inch circle about 2-inches thick, with a slight dip in the center.
8. The mixture should resemble a thick hollow bowl,.
9. Bake for 1 1/2 hours, then turn the oven off and allow meringue to cool for 1 hour in the oven.
10. Once the meringue has cooled and just before serving, make whipped cream.
11. In a large bowl, combine heavy cream, powdered sugar and vanilla extract.
12. Use an electric mixer.
13. To assemble pavlova, carefully remove meringue, from parchment paper, and place on a large serving tray or platter.
14. Mound whipped cream in center, then top with fresh berries.
15. If desired, garnish with fresh mint leaves.
16. To serve, use a serrated knife to cut pavlova into wedges.
17. For a plain meringue, leave out the cocoa powder.

cornstarch, cocoa powder, egg whites, salt, white sugar, white vinegar, almond, heavy cream, powdered sugar, vanilla, fresh berries, mint

Taken from www.food.com/recipe/chocolate-berry-pavlova-347255 (may not work)