Chocolate Raspberry Pavlova (Printable Version)
Indulge in a beautiful chocolate meringue base crowned with billowy cream and vibrant raspberries, ideal for any celebration.
# What You'll Need:
→ Meringue
01 - 6 large egg whites, at room temperature
02 - 1 1/4 cups superfine sugar
03 - 2 tablespoons unsweetened cocoa powder, sifted
04 - 1 teaspoon white vinegar
05 - 2 ounces dark chocolate, finely chopped
→ Topping
06 - 1 1/4 cups heavy cream
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
09 - 1 1/2 cups fresh raspberries
10 - 1 ounce dark chocolate, for shaving or grating
# Directions:
01 - Preheat oven to 300°F. Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
02 - In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
03 - Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form and the sugar is completely dissolved.
04 - Gently fold in the sifted cocoa powder, vinegar, and finely chopped dark chocolate with a spatula.
05 - Spoon the meringue onto the prepared circle on the baking sheet, smoothing the sides and creating a slight well in the center.
06 - Bake for 1 hour 15 minutes. Turn off the oven, leave the door slightly ajar, and allow the meringue to cool completely inside the oven.
07 - To prepare the topping, whisk the heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Carefully transfer the cooled meringue to a serving platter. Top generously with the whipped cream, then scatter fresh raspberries over the cream. Finish with dark chocolate shavings or grated chocolate.
09 - Serve immediately to enjoy the crisp texture of the meringue.
# Expert Tips:
01 -
- It's surprisingly straightforward for such a show-stopping dessert, guaranteed to impress anyone at your table.
- The contrast of the crisp meringue, fluffy cream, and tart berries is simply heavenly.
02 -
- Always use a super clean, grease-free bowl for your egg whites; even a tiny bit of fat can prevent them from whipping properly.
- Patience is truly a virtue when it comes to cooling the meringue in the oven; resist the urge to open the door early to prevent collapse and cracks.
03 -
- For the most stable meringue, make sure there is absolutely no egg yolk mixed in with your whites; even a tiny speck can ruin the structure.
- If humidity is high, pavlova can soften; try to make it on a dry day and assemble right before serving for maximum crispness.