This Chocolate Raspberry Pavlova is a rich and airy dessert with a crispy chocolate meringue base, soft and chewy inside, topped with whipped cream, fresh raspberries, and chocolate shavings. It’s an easy yet impressive treat, perfect for any occasion!

Ingredients

For the Chocolate Meringue Base:

• 6 large egg whites
• 300 grams caster sugar
• 3 tablespoons cocoa powder (sieved)
• 1 teaspoon balsamic vinegar (or red wine vinegar)
• 50 grams dark chocolate (finely chopped)

For the Topping:

• 500 millilitres double cream
• 500 grams raspberries
• 3 tablespoons dark chocolate (coarsely grated)

Instructions

• Preheat the oven: Set your oven to 180°C. Line a baking tray with baking paper.
• Whip the egg whites: Beat the egg whites until they form soft peaks. Slowly add the sugar, one spoon at a time, while beating, until the mixture is thick, glossy, and holds its shape.
• Mix in chocolate ingredients: BSift in the cocoa powder, add the vinegar, and fold in the chopped chocolate. Gently mix until well combined.
• Shape and bake the meringue: Spoon the mixture onto the lined tray and spread it into a 23cm round shape. Smooth the top and sides. Place it in the oven, then immediately reduce the temperature to 150°C. Bake for 1 to 1¼ hours until the edges are crisp and the top is dry but the center stays soft.
• Cool the meringue: Turn off the oven, slightly open the door, and let the meringue cool completely inside before removing it.
• Assemble the Pavlova: Flip the meringue onto a serving plate. Whip the cream until thick but soft, then spread it over the top. Scatter the raspberries and sprinkle grated chocolate over everything.

Notes

• Use fresh egg whites: Make sure your egg whites are at room temperature and have no traces of yolk. Even a tiny bit of yolk can stop them from whipping properly.
• Add sugar slowly: Add the sugar one spoon at a time while beating the egg whites. This helps the sugar dissolve and makes the meringue smooth and glossy without a grainy texture.
• Shape the meringue carefully: 3 When shaping the meringue, make a slight dip in the center. This helps hold the cream and toppings without them sliding off.
• Whip cream to soft peaks: 3 Don’t overwhip the cream. It should be thick but still soft and smooth. Over-whipped cream becomes grainy and doesn’t spread as nicely on top.

Recipe from Losangelesdelanoche