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Ingredients
- 4 egg whites
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 teaspoon lemon juice
- 1 tablespoon cocoa powder
- 1 cup whipping cream
- 1 cup fresh raspberries
- 1/4 cup shaved dark chocolate
- 1/4 cup melted chocolate
Details
Servings 6
Adapted from cookyourselfthin.com
Preparation
Step 1
Preheat oven to 300 degrees and line a baking sheet with parchment paper.
Whisk egg whites and salt on high speed until they hold their shape. Add sugar gradually until mixture holds firm peaks. Add lemon juice & whisk to incorporate. Sift cocoa powder into small corner of the bowl and lightly fold it into meringue using plastic spatula. Do not over-mix or you will lose rippled effect. Pour meringue onto parchment lined baking sheet. Shape into an oval shape, roughly 3 inches X 5 inches X 2 inches high. Place in the bottom of the oven & bake 1 hour 15 minutes. Do not open oven door.
Do not open oven door. Switch oven off and leave pavlova in off oven for 1 hour. Remove & set aside.
Whisk whipping cream into semi-stiff peaks and spoon on top of pavlova. Sprinkle with raspberries and shaved chocolate. Drizzle with melted chocolate, if using, before serving.
Per serving: 337 calories
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