INGREDIENTS:

• 1 uprising pav base

• 2 punnets Raspberries

• 2 cups Cherries

• 200g Dark chocolate

• 600ml Cream

• 1 vanilla bean pod

• 250g Mascarpone

• 2 punnets Blackberries

METHOD:

1. Place half of the cream into a mixing bowl, scrape the vanilla seeds from the pod and to the cream, add the mascarpone cream. Beat using an electric mixer until hard peaks form. Set aside

2. Heat up the rest of the cream on medium heat - be careful not to boil it. Roughly chop the chocolate and place it into a mixing bowl. Por in the hot cream and stir until well combined, and the chocolate is fully melted into a sauce.

3. Place mascarpone cream on top of the pavlova and top with berries and cherries. Serve with chocolate sauce and extra mascarpone cream!

* If you choose to make the Pav from scratch:

INGREDIENTS:

• 6 eggs

• ½ tsp cream of tartar

• 1 1/2 cups (330g) caster sugar

• 1 tablespoon corn flour

• 50g Dark Chocolate, melted

METHOD:

1. Preheat oven to 100°C. Line a baking tray with baking paper. Use an electric mixer to beat the egg whites and cream of tartar in a clean, dry bowl until firm peaks form. Add the caster sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and mixture is thick and glossy. Beat in the cornflour.

2. Pour half the chocolate over the meringue mixture in your bowl. Using a large metal spoon, drop dollops of mixture onto the lined tray. Drizzle with remaining chocolate.

3. Using a palette knife, gently shape and marble the pavlova. Bake for 1 1/2 hours or until dry to the touch. Turn oven off. Leave the pavlova in oven, with the door ajar, for 2 hours to cool completely.

4. Follow the above steps to fill and top with mascarpone, chocolate... etc!