We made this tonight with our Autumn Edition and it was delicious!!
Created by Mike Denman
I would suggest using shop bought meringue nests for this chocolate pavlova at home, which makes it an easy recipe to prepare. Make the blackberries a couple of days in advance. The leftover blackberry syrup can be used for a cocktail or in champagne!
170g good-quality dark chocolate, minimum 60 per cent cocoa solids, roughly chopped
7 free-range egg whites
¼ teaspoon lemon juice
40g caster sugar
500g blackberries (you can pick your own or buy them!)
200mls Rock Rose gin (Autumn Edition is good for this recipe)
150g caster sugar
Melt the chocolate in a heatproof bowl set over simmering water.
Whisk the egg whites until they form soft peaks. Slowly add the caster sugar with the whisk running, until the mixture forms stiff peaks.
Quickly mix in one third of the egg whites into the chocolate, then fold in the remaining two thirds of the eggs whites gently until combined. Pour into a dish and place in the fridge to set for a couple of hours or overnight.
Boil the water and sugar in pan until the sugar has dissolved, add the gin and remove from the heat. When the mixture is cool, pour it over the blackberries in a sterilised jar. Leave to soak for at least 3 days.
To serve the dessert, place a meringue on each plate, top with a spoonful of chocolate mousse and add blackberries to each plate. Drizzle over some of the syrup. You can add a sauce made from pureed blackberries and sugar blended and sieved, if you wish.