Food and Travel Magazine | Centrepiece pavlova

Ingredients

• 280ml egg white (about 8 eggs), at room temperature+
• 2 1⁄4 cups (500g) caster (superfine) sugar
• 1⁄4 teaspoon cream of tartar
• 125g blackberries or blueberries
• 125g cherries, pitted and halved (or other seasonal fruit)
• 50g dark (70% cocoa) chocolate, chopped
• 1⁄4 cup (60ml) single cream
• 300ml double (thick) cream