What you’ll need:
- 6 large egg whites
- 2 cups of superfine (baker’s) sugar
- 3 T unsweetened cocoa powder, sifted
- 2 tsp balsamic or red wine vinegar (I prefer really good balsamic)
- 2 oz dark or semisweet chocolate, finely chopped
for the topping
- 2 cups heavy cream
- 1 t vanilla
- 3-4 T powdered sugar
- 4 cups berries (raspberries, strawberries, or both)
- 1-2 ounces dark chocolate
Preheat the oven to 350 degrees and like a baking sheet with parchment. Draw a 9 inch circle on the paper with a pencil (trace a pan).
Beat the egg whites until satiny peaks form, then beat in sugar a spoonful at a time until the meringue is stiff and shiny. Add the coco, vinegar, and chopped chocolate. Gently fold everything together till just combined.
Mound meringue onto the parchment within the circle, smoothing the sides and the top. Place in the oven and immediately turn the temperature down to 300 degrees. Cook for 1 to 1 1/4 hours. When it’s ready it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
Turn off the oven, open the door slightly, and let the meringue cool completely in oven. When ready to serve, invert onto a large plate and peel off parchment.
Beat cream, vanilla, and powdered sugar till peaks form (I like my whipped cream to be stiff). Top meringue with whipped cream, berries, and shaved chocolate.