Chocolate Raspberry Pavlova

Chocolate Raspberry Pavlova

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  • Prep Time


  • Total Time


  • Servings



  • Base:

  • 6 large egg whites

  • 2 cups superfine sugar

  • 3 tbsp cocoa powder, sifted

  • 1 tsp balsamic or red wine vinegar

  • 2 oz dark chocolate, finely chopped

  • Topping:

  • 2 cups heavy cream

  • 4 cups raspberries

  • 1-2 oz dark chocolate


Preheat oven to 350. Line a baking sheet with parchment. Draw a 9 inch circle on paper with a pencil, then flip paper over. Beat egg whites with a mixer until satiny peaks form, then beat in sugar a spoonful at a time until merengue is stiff and shiny. Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is well mixed. Secure parchment to baking sheet with a dab of meringue under each corner. Mound meringue onto parchment within the circle, smoothing the sides and top with a spatula. Place in oven, then turn temp down to 300 and cook for 1 to 1.25 hours. When it's ready, it should look crisp and dry on top, but squishy in the middle. Turn off oven and open the door slightly. Let cool completely in the oven. Invert onto a big flat bottomed plate to serve and peel off parchment. Whisk cream until thick and soft, pile it on top of the meringue, then scatter raspberries on top. Grate chocolate over the top.


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