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1
Beat the egg whites until stiff.
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2
Add the sugar gradually while continuing to beat with an electric beater until the mixture is very stiff. Don't hurry this step.
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3
Add the vanilla, cornflour and vinegar and beat again until well combined.
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4
Spread the mixture onto baking paper on a baking tray into a rectangle approx 11/2cm thick.
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5
Bake for 8-10 minutes at 200'C.
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6
While the roll is cooking, lay a clean dry teatowel ready on a flat surface.
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7
Remove Roll from oven (it should be light brown on the top) Lift up the paper and flip it upside down on to the teatowel.
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8
Carefully remove the paper and leave Pavlova to cool. (it will shrink slightly).
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9
Filling:
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10
Put cream, sieved cocoa and icing sugar in a bowl and beat until stiff.
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11
Spread over the cold Pavlova and roll up using the tea towel to help. (This can now be frozen wrapped in the teatowel on tray.).
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12
Decoration:
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13
Bring the 50mls of cream to a boil, remove from heat and stir in the chopped chocolate.
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14
Stir to melt, cool slightly then drizzle over the Pavlova roll.
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15
Variation: Instead of the chocolate drizzle just pipe rosettes of cream along top of roll and sprinkle with grated chocolate and/or some chopped nuts or some glace cherries.
