Chocolate Raspberry Pavlova

By á-2304

Ingredients

• MERINGUE BASE
• 6 large egg whites
• 2 cups superfine sugar
• 3 Tbsp. unsweetened cocoa powder
• 1 tsp. balsamic vinegar
• 2 oz. dark chocolate, finely chopped
• TOPPINGS
• 2 cups heavy cream
• 4 cups raspberries
• 1-2 oz. dark chocolate

Preparation

Step 1

Preheat oven to 350 and line a baking sheet with parchment. Draw 9 inch diameter circle on paper with pencil, tracing a round cake tin.

Beat the egg whites with a mixer until satiny peaks form, and then beat in sugar a spoonful at a time until meringue 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 thoroughly mixed in.

Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the mergingue onto the parchment within the circle, smoothing the sides and top with a spatula.

Place in the oven, then immediately turn the temperature down to 300 and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.

Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you're ready to serve, invert onto a big flat bottomed plate and peel off parchment.

Whisk the cream til thick but still soft and pile it on top meringue, then scatter the raspberries on top. Coarsely grate the chocolate over the top.