Method

1. Preheat oven to 350°F/180°C. Line a baking sheet with parchment paper and draw a 20 cm circle in the centre. Turn the parchment paper over.

2. Add egg whites and a pinch of salt to the (super clean) bowl of a stand mixer. Beat using the whisk attachment on medium-high speed until the mixture forms firm peaks, about 2 min. With the mixer running, add the sugar, 1 tbsp at a time, beating well after each addition (about 30 sec each time) until the mixture is stiff and glossy.

3. Add cornflour, vinegar, and vanilla to the mixture and gently fold in using a rubber spatula.

4. Spoon the mixture onto the baking sheet. Using a spatula, shape it into a 20-cm round, with a flat top and straight sides, using the drawn circle as a guide.

5. Place in preheated oven, immediately turning the oven temperature down to 300°F/150°F. Bake for 1 hour, until the pavlova is puffed up and starting to crack. Transfer the baking sheet to a wire rack and let the pavlova cool completely, at least 2 hours.

6. Just before serving, carefully invert the pavlova onto a serving plate so the cracked side is on the bottom. Gently remove and discard the parchment paper.

1. Beat the chestnut paste and salt together in a bowl until smooth and spreadable. Gently spread the paste over top of pavlova, spreading all the way to edges, forming a thicker border that will be visible after topping with whipped cream.
2. Beat the cream with whisk attachment on medium-high speed until medium peaks form. Spoon the cream onto the chestnut mixture, leaving a thin margin of chestnut visible. Using a sharp knife, shave some chocolate into long splinters and sprinkle over the whipped cream. Serve immediately.

Little tip

Be very gentle with the pavlova – it’s delicate. If the top is starting to darken too much, reduce the temperature by 10 degrees.

The pavlova can be made 2 days in advance, if kept in an airproof container.