6 eggs, seperated
Pinch cream of tartar
1 2/3 cups caster sugar
1 Tbsp cocoa
2 tsp cornflour
1 tsp vinegar
1 tsp vanilla extract
300ml thickened cream
2 tsp cocoa, sifted
60g chocolate, finely grated
Preheat oven to 150C. Line an oven tray with baking paper and draw a 20cm-diameter circle on the paper. To separate the eggs, crack an egg over a bowl and tip the yolk back and forth between shell halves, allowing egg white to drip into the bowl. Take care to ensure that no yolk gets into the whites because this prevents proper aeration. Put the egg whites and the cream of tartar in a clean, dry bowl and beat with an electric mixer until soft peaks form.
Add sugar to egg whit mixture, 1 spoonful at a time, beating between each addition. Beat for 5-10 minutes or until sugar is dissolved and mixture is smooth, stiff and glossy.
Sift cocoa and cornflour into a bowl. Add sifted mixture, vinegar and vanilla to egg white mixture, then use a metal spoon to fold in until just combined. Spoon mixture onto circle on prepared tray, forming into a mound.
Smooth pavlova mixture using a spatula then make decorative grooves around the sides, then smooth top again. Bake for 20 minutes, then reduce ovn temperature to 120C. Bake for a further 1 hour 40 minutes or until shell is pale and crisp. Turn off oven and cool pavlova in oven with the door ajar. Stand at room temperature until cold.
To serve put the pavlova on a plate. Put the thickened cream and cocoa in a bowl and whisk until soft peaks form. Spoon cream mixture on top of pavlova, sprinkle with the grated chocolate and serve.