Where are they now?

I wonder that too Sally. I met Sharon a few times when I go to Melbourne to visit my sister -- but the last time must at least 3-4 yrs ago. I think maybe she has just got busy with the family....not sure... Bronnie

Sally, she's on Facebook if you'd like to stay in touch with her that way.

Any chance you could share that recipe? I think Mark would love you forever. He doesn't like cake (imagine! A life without cake)

-- Jo in Scotland

I am still here!!! Lately have been lurking due to imminent move in October, but still trying to keep up with everyone here!! Summer seems to be the slow time for these boards anyway! So many nice days to fill.

The recipe would be nice! i love chocolate anything!!! LOL

amy in CNY (soon to be SoCA)

This is Sharons recipe from way back when, clipped a bit as its a bit long. It still should be in the archives.... somewhere ... Google seem to have made then less easy to find recently.

'For the base

6 egg whites 300g caster (superfine) sugar - not the powdered icing sugar 3 tablespoons cocoa powder 1 teaspoon balsamic/red wine vinegar (I use raspberry vinegar) 50g dark/white/milk chocolate chopped finely

for the topping

500ml whipping cream 500g raspberries 2-3 tablespoons coarsley grated choclate

Preheat the oven to 180c/gas mark 4 and line a baking tray with baking paper Beat the egg whites until stiffy peaks form and then beat in the sugar gradually. Make sure the sugar has dissolved. Lick the beaters. Sprinkle over the cocoa, vinegar, chopped chocolate and then gently fold in everything until it is incorporated. Lick the spoon. Mound onto a baking sheat in a fat circle about 20cm in diameter. Lick the spoon. Now here comes my big tip - smaller and taller is better as the pav will spread during cooking. Trust me, I know this. Place in the oven, then immediately turn the temperature down to

150C/gas mark 2 and cook for one to one and a quarter hours. When it's ready itould look crispy around the edges and on the sides and be dry on top. Poke it with a finger and if it feels "squidgy" you've got it perfect. Turn off the oven, open the door slightly and leave it to cool. Turn onto a big flat bottom plate. Whisk the cream till thick and pile it onto the meringue, then scatter over the raspberries. Sprinkle grated chocky over the top of the lot, but not too much. NOW LET THIS BE SAID - if you do not like raspberries use anything else, passionfruit pulp, peaches, pears, grapes, kiwi fruit, strawberries, blackberries - oh for heaven's sake bash up a couple of chocolate bars and use that! The choice is yours.. Imagine the squidginess of marshmallow, the crispness of the outside just melting on your tongue while the cream ooozes through...... Made you smile? Good! Now go cook.

Does anyone have this translated into "American" measurements? i.e. cups, tablespoons, teaspoons?

Ahhhhh this must be why I have caster sugar in my pantry! I had no idea why I had purchased it! KJ