Cappuccino Pavlova with Sweetened Apples

Directions

1. 1
   For Pavlova: Preheat the oven to 180C/gas mark 4/350F and line a baking tray with baking parchment.Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
2. 2
   Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides and top.
3. 3
   Place in the oven, then immediately turn the temperature down to 150C/gas mark 2/300F and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely. When you're ready to serve, invert onto a big, flat-bottomed plate.For Sweetened Apples: Dice apples into inch pieces.
4. 4
   Place in sauce pot, cook apples on medium heat until tenter. Half-way through cooking process, add honey, stir well.
5. 5
   Let cool completely.
6. 6
   Place cooked apples on top of Pavlova.Enjoy!