Berry Brownie Pavlova Cake: A Decadent Fusion of Flavors

Indulge in a culinary masterpiece that harmoniously blends the rich indulgence of chocolate brownies with the airy sweetness of a classic pavlova and the tart freshness of berries. This enticing dessert will tantalize your taste buds with its textural contrast and vibrant flavors.

Ingredients:

For the Brownie Layer:

* 1 cup all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup unsalted butter, softened
* 1 cup granulated sugar
* 2 large eggs
* 1/2 cup chopped walnuts (optional)

For the Pavlova Layer:

* 6 large egg whites
* 1 1/4 cups granulated sugar
* 1 tablespoon cornstarch
* 1 teaspoon white vinegar
* 1 teaspoon vanilla extract

For the Berry Topping:

* 2 cups fresh or frozen berries (such as strawberries, raspberries, blueberries)
* 1/4 cup granulated sugar

Instructions:

To Make the Brownie Layer:

1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the walnuts, if using. Beat until just combined.
5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
6. Allow the brownie layer to cool completely.

To Make the Pavlova Layer:

1. Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper to serve as a guide for the pavlova.
2. In a clean bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, cornstarch, vinegar, and vanilla extract while continuing to beat.
3. Spread the meringue evenly within the 9-inch circle drawn on the parchment paper. Use a spatula or the back of a spoon to create peaks and a slight indent in the center.
4. Bake the pavlova at 250°F (120°C) for 1 hour and 15 minutes, or until the meringue is crisp and dry. Turn off the oven and allow the pavlova to cool completely in the oven.

To Assemble the Cake:

1. Place the cooled brownie layer on a serving platter.
2. Spread the berry topping evenly over the brownie layer.
3. Carefully invert the pavlova onto the berry topping.
4. Dust the pavlova with powdered sugar (optional).

To Make the Berry Topping:

1. Combine the berries and sugar in a small bowl. Toss to combine.
2. Allow the berries to macerate for at least 30 minutes before using.

Tips:

* For a richer brownie layer, use dark chocolate cocoa powder.
* If you don't have cornstarch, you can substitute it with an equal amount of arrowroot powder.
* To prevent the pavlova from cracking, bake it at a low temperature for an extended time.
* Allow the pavlova to cool completely in the oven to ensure it becomes crisp.
* Serve the cake chilled for optimal flavor and texture.