Mocha Swirl Pavlova

Preheat oven to 140 degrees Celsius.

Use a 20cm plate to draw a circle on the baking paper that you’ll be using to line your oven-proof tray. Flip the paper over so that you’ll place the pavlova on the other side but can still see the outline through the paper.

Use a stand mixer or electric beaters to whisk the egg whites and salt until soft peaks have formed. Sprinkle the sugar in slowly, one heaped tablespoon at a time, allowing at least 10-15 seconds between each addition. Don’t rush this step. Continue beating until all the sugar has dissolved. Test by pressing some of the meringue between your fingers to see if any crystals remain.

Add the vinegar and sift in the cornflour. Mix just enough to incorporate well.

Spoon into the circle outlined on your tray. Shape using the back of a spoon, a palate knife or a spatula. Aim to keep some height.

Melt the chocolate using a microwave or double boiler. Add in the coffee and whisk until mostly dissolved. Drizzle over the top and side of the meringue and use the back of a spoon to swirl this around the pavlova. It does not need to be perfect or even. Use an upward motion on the sides to keep the sides high.

Place in the oven. Immediately reduce the temperature to 110 degrees Celsius and bake for 90 minutes. Turn off the oven and leave the pavlova to cool completely in the oven without opening the door. At least 3 hours or up to overnight.

TO ASSEMBLE: Whip the cream and pile this on top. Garnish with chopped chocolate and fresh strawberries.

COOK'S TIP: The baked and cooled pavlova can be stored in an airtight container for up to 2 days beforehand. Ideally assemble the finished dessert no more than a couple of hours before serving.