Instructions

1. Preheat the oven to 350 degrees F and line your baking sheet with parchment paper.
2. Use a round 9 inch cake pan (or something similar) to trace a circle onto the middle of the paper. Flip the parchment paper over so that the meringue doesn’t touch the pencil markings.
3. To make the meringue base, start by beating the egg whites with a mixer until satiny peaks form.  Slowly beat in the superfine sugar, one spoonful at a time until the meringue becomes stiff and shiny.
4. Add the balsamic vinegar, cocoa powder and finely chopped dark chocolate to the egg whites and gently fold everything into the mixture with a spatula to combine, until there is no white left.
5. Dab a little of the meringue batter with your finger or a spoon, underneath each corner of the parchment paper so that it doesn’t slide around.
6. Pour the meringue into a mound on center of the drawn circle. Using a spatula, carefully shape the meringue, smoothing the sides and top until you have a circular disc on your baking sheet.
7. Place the baking sheet in the oven, then immediately turn down the temperature to 300 degrees F and cook for one to one and a quarter hours. You will know it’s done when it looks crisp and dry on the top, but when you poke it you feel it squish a little beneath your fingers. I usually prefer undercooked rather than overcooked.
8. Turn off the oven, open the oven door slightly and let the meringue cool completely before removing from the oven. Takes 30 minutes to an hour.
9. When ready to serve, carefully invert the meringue onto your cake stand or big flat-bottomed plate, and peel off the parchment paper.
10. Whip your heaving whipping cream and sugar in an electric mixer until the cream forms soft peaks and holds onto the whisk.
11. Gently and slowly top with whipping cream, so as not to collapse your meringue.
12. Decorate with raspberries and dark chocolate curls/shavings.
13. Serve or refrigerate. We love it the next day! (See notes)