Chocolate Raspberry Pavlova Delight (Printable)

Crisp chocolate meringue with whipped cream and fresh raspberries delivers a luscious, balanced finish.

# What You Need:

→ Meringue

01 - 6 large egg whites, room temperature
02 - 1 1/2 cups superfine sugar
03 - 3 tbsp unsweetened cocoa powder, sifted
04 - 1 tsp white vinegar
05 - 2 oz dark chocolate, finely chopped

→ Topping

06 - 1 1/2 cups heavy whipping cream, cold
07 - 2 tbsp powdered sugar
08 - 1 tsp vanilla extract
09 - 2 cups fresh raspberries
10 - 1 oz dark chocolate, shaved or grated

# How To Make It:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper and draw a 9-inch circle as a template.
02 - In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form.
03 - Gradually add the sugar, one tablespoon at a time, beating until the meringue is thick and glossy and the sugar is dissolved.
04 - Sprinkle in the cocoa powder, vinegar, and chopped chocolate. Gently fold together until just combined.
05 - Spoon the meringue onto the parchment within your drawn circle, shaping it into a nest with slightly higher edges.
06 - Place in the oven and immediately reduce the temperature to 250°F. Bake for 1 hour 15 minutes. Turn off the oven, leave the door ajar, and let the pavlova cool completely inside.
07 - Shortly before serving, whip the cream with powdered sugar and vanilla until soft peaks form.
08 - Gently spread the whipped cream over the cooled meringue. Top with fresh raspberries and chocolate shavings.

# Expert Suggestions:

01 -
  • The contrast between the shattering chocolate crust and the pillowy center is absolutely addictive
  • It looks dramatically impressive but actually requires surprisingly little active effort
  • Tart raspberries cut through the richness so every bite feels balanced and light
02 -
  • Even the tiniest drop of yolk or fat in your egg whites will prevent them from properly whipping
  • The pavlova will crack and that is completely part of its rustic, beautiful charm
  • Assemble right before serving or the cream will soften the crisp meringue shell
03 -
  • A metal bowl and whisk attachment in the freezer for 10 minutes helps egg whites whip faster
  • Test if sugar is dissolved by rubbing a bit of meringue between your fingers

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