Chocolate Pavlova With Raspberries Recipe

Verified Recipe

Time: 100 minutes



  1. egg whites
  2. cream of tartar
  3. superfine sugar
  4. white vinegar
  5. pure vanilla extract
  6. cornstarch
  7. dutch-processed cocoa powder
  8. bittersweet chocolate
  9. heavy whipping cream
  10. sugar
  11. raspberries


  1. preheat oven to 275 degrees , placing rack at the center of your oven
  2. place an 8 or 9 inch cake pan on a sheet of parchment paper and trace around the rim using a pen
  3. place the parcment on a cookie sheet penciled side down - facing the baking sheet
  4. if you are using regular sugar , place it into the bowl of a food processor and blend for 30 seconds to get a finer granule
  5. remeasure out 1 1 / 4 cups and discard any excess
  6. using a mixer , whisk the egg whites until foamy
  7. add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks
  8. add the sugar , a tablespoon at a time , and continue to beat until the meringue holds stiff peaks
  9. gently fold in the vinegar and vanilla extract
  10. sift the cocoa powder and cornstarch over the top of the meringue and , using a large spatula , fold together
  11. lastly , fold in the chopped chocolate
  12. gently spread the meringue inside the circle drawn on the parchment paper , smoothing the edges
  13. while spreading create a small indentation in the center so that there will be a natural hollow for the raspberries and whipped cream
  14. bake for about 1 hour to 1 1 / 4 hours or until the outside is dry
  15. there will be small cracks on the surface but the center will still be soft and gooey
  16. ) shut the oven off , leave the door slightly open , and allow the meringue cool completely in the oven
  17. just before serving gently place the meringue on a serving plate
  18. whip the cream until soft peaks form
  19. sweeten with the sugar and then mound the softly whipped cream into the center of the meringue
  20. arrange the raspberries on top of the cream
  21. serve immediately

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