Chocolate Raspberry Pavlova (Printable)
Crisp chocolate meringue, billowy whipped cream, and fresh raspberries come together in a stunning dessert for any special occasion.
# 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 your oven to 300°F. Line a baking sheet with parchment paper and precisely draw a 9-inch circle as a guide for your meringue base.
02 - In a meticulously clean, dry mixing bowl, using an electric mixer, beat the egg whites on medium speed until they achieve soft, cloud-like peaks.
03 - Incrementally add the superfine sugar, one tablespoon at a time, continuing to beat until the mixture forms stiff, glossy peaks and the sugar is completely dissolved, indicating a stable meringue.
04 - With utmost care, gently fold in the sifted cocoa powder, white vinegar, and finely chopped dark chocolate using a rubber spatula to preserve the meringue's volume.
05 - Carefully spoon the prepared meringue mixture onto the designated 9-inch circle on the parchment paper. Smooth the sides and create a subtle well in the center, which will cradle the topping.
06 - Bake the meringue for 1 hour and 15 minutes. Once baking is complete, switch off the oven, prop the door slightly ajar, and allow the meringue to cool entirely within the oven. This gradual cooling prevents cracking.
07 - While the meringue is cooling, combine the heavy cream, powdered sugar, and vanilla extract in a mixing bowl. Whisk until soft peaks form, creating a luscious whipped topping.
08 - Delicately transfer the fully cooled meringue base to your chosen serving platter. Generously top it with the freshly whipped cream, then artfully scatter the fresh raspberries. Conclude by garnishing with dark chocolate shavings or grated chocolate.
09 - Present and serve this exquisite Chocolate Raspberry Pavlova promptly to ensure optimal crispness of the meringue.
# Cooking Tips:
01 -
- It looks incredibly impressive, making everyone think you're a master baker, but it's surprisingly forgiving to put together.
- The contrast of textures—crisp meringue, pillowy cream, and juicy berries—is an absolute delight with every single forkful.
02 -
- Never, ever try to rush the cooling process; taking the meringue out of the oven too soon will almost guarantee a cracked, collapsed base.
- Using room-temperature egg whites truly makes all the difference in achieving that stable, voluminous meringue, so plan ahead for this one.
03 -
- Ensure your mixing bowl and whisk are impeccably clean and completely free of any grease, as even a tiny amount can prevent egg whites from whipping properly.
- For truly perfect, defined chocolate shavings, chill your chocolate bar in the freezer for about 10-15 minutes before using a vegetable peeler.