This Chocolate and Raspberry Pavlova is a new twist on an old favourite.
There’s never a better time for pavlova than with your Australia Day BBQ. These simple instructions will help you to make your own Chocolate Raspberry Pav from scratch.
- 6 egg whites
- 300g caster sugar
- 3 tablespoons cocoa
- 1 tablespoon balsamic vinegar
- 50g chocolate, grated, plus extra to serve
- 1 cup of raspberries
Beat the egg whites in a clean stainless steel bowl until soft peaks form. Gradually add the caster sugar until the meringue is thick. Gently fold in the cocoa, grated chocolate and the vinegar.
Pour onto a piece of baking paper or silicone paper and bake at 160 degrees Celsius for one hour. You may turn the oven off and leave the pavlova in the oven to dry, without opening the door.
To serve, whip a 600ml container of cream until stiff peaks form, and spread over the pavlova. Cover with one punnet of fresh raspberries and grated chocolate.
To make this recipe go further for a big event, simply bake a second meringue and stick the two meringues together with cream, creating a layer cake effect.
Tip: If raspberries are not in season when you wish to make this dish, any fruit will do on top. All types of berries go well with chocolate!
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