Chocolate Raspberry Pavlova
Serves 8-10
Ingredients
Meringue
- 6 egg whites
- 300g castor sugar
- 3 tbs cocoa powder, sifted
- 1 tsp Balsamic or red wine vinegar
- 50g dark chocolate, finely chopped
Topping
- 500g double cream
- 500g raspberries
Method
- Preheat oven to 180 degrees C
- line a baking tray with baking paper
- Beat egg whites until satiny peaks form
- beat in the sugar a spoonful at a time until stiff and shiny
- Sprinkle over the cocoa and vinegar, and the chopped chocolate
- Gently fold everything until the cocoa is thoroughly mixed in
- Mount onto the tray in a fat disc, approx. 23cm in diameter, smoothing the sides and top
- Place in the oven then immediately reduce the temperature to 150 degrees C and cook for about 60-75 minutes
- It should look crisp around the edges and sides and be dry on the top, but when prodding the centre, it should be squidgy
- Turn off the oven and open the door slightly to let the chocolate disc cool completely
- When ready to serve, invert onto a big, flat bottomed plate
- Whisk the cream until thick but soft and pile onto the meringue
- Scatter over the raspberries
- Coarsely grate the chocolate and sprinkle over the top