Fruity Chili Chocolate Pavlova

This recipe is one I adapted from a Nigella classic! There's just something to wonderful about the concept of chili and chocolate that really works. The tastes really compliment each other and will provide some rather good oral fixation for a while.

6 egg whites
300g caster sugar
3 small sachets of Options Orange cocoa powder
1 teaspoon of red wine vinegar
100g dark chili chocolate
250ml double cream
500g frozen fruit

Preheat your oven to 180ºC/ gas mark 4 and line a baking tray with baking parchment.
Beat the egg whites until they form satiny peaks. The egg whites will be ready IF you can turn the bowl upside down and they don't move. Then add the caster sugar one tablespoon at a time while still beating the eggs. (This is easiest to do with an electronic whisk). Once ready add the cocoa powder and the vinegar. Finely chop half of the 100g chocolate and add to the mixture. Fold all the ingredients together. Don't whisk! Fold! Do this until everything is fully folded in. Pour the mixture onto the centre of the baking parchment. Try make a circle. Turn the heat of the oven down to 150ºC/gas mark 2 and bake for one hour to one hour and a quarter. Once done turn off the oven, open the door and let the pavlova cool. Once it's cooled down remove from the baking tray, pour the double cream on top, the frozen fruit and grate the remaining chocolate on top of the pavlova.