Chocolate Raspberry Pavlova

Posted on Thursday, January 3, 2008 at 12:45

This recipe is for a crisp and chewy chocolate pavlova…..yummy!!!!!

For the meringue base:

6 egg whites

300g caster sugar

3 tablespoons cocoa powder, sieved

1 teaspoon balsamic or red wine vinegar

50g dark chocolate, finely chopped

For the topping:

500ml double cream

500g raspberries

2-3 tablespoons coarsely grated dark chocolate

Preheat the oven to 180°C/gas mark 4 and line a baking tray with baking parchment.

Beat the egg whites until satiny peaks form and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa, vinegar and chopped chocolate. Gently fold everything until the cocoa is thoroughly mixed in. Mound on to the baking sheet in a fat circle, approx. 23cm in diameter, smoothing the sides and top. Place in the oven and immediately turn the temp down to 150°C/ gas mark 2 and cook for about one to one and a quarter hours. When ready it should look crisp around the top and edges but be a little squidgy in the middle. Turn the oven off and open door slightly and let meringue cool completely in oven.

When ready to serve turn meringue out on to large plate. Whisk the cream until thick and soft and pile on top of meringue. Cover the top with raspberries and then sprinkle with grated chocolate.

Serves 8-10

Enjoy!

Catherine

hmmmm

Posted by canadianmom on Thursday, January 3, 2008 at 01:16 - Link

now this sounds so yummy - thanks for sharing. Sounds like a great Valentine's Day treat!

Love Cath

? Last Page :: Next Page ?