Egg Whites – 2
Caster Sugar – 120g
Salt – small pinch
Damson Jelly – 3 tbsp
Double Cream – 280ml
Chocolate (70% cocoa solids) – 20g
Raspberries – A few handfuls
Preheat oven to 140C
Whisk the egg whites and salt (ideally using an electric mixer) until firm peaks form, gradually add the sugar and continue whisking. Once the sugar has been incorporated continue to whisk the mixture for a further five minutes.
Place spoonfuls onto a baking sheet to form pavlova base. Bake in the oven for 40 minutes. Switch the oven off and leave the pavlova base in the oven, with the door closed, until the oven has cooled completely.
Melt the chocolate and drizzle over the centre of the pavlova base.
Gently whip the cream and ripple with 2 tbsp of the damson jelly. Place on the pavlova base and drizzle the remaining tbsp on top.
Add the raspberries and serve immediately.