"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chocolate Raspberry Pavlova Recipe

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This recipe for Chocolate Raspberry Pavlova, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheri Stewart
Added: Sunday, May 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Base:
6 egg whites
1 1/2 cups fine sugar
3 tbsp. cocoa powder
1 tsp. balsamic vinegar
2 oz. dark or bittersweet chocolate, chopped

Topping:
2 cups whipped cream
2-3 tbsp. grated chocolate (dark)
4 cups raspberries

Directions:
Directions:
Preheat oven to 350. Line cookie sheets with parchment paper.
Beat egg whites until peaks form, beat in sugar one spoonful at a time until meringue is stiff and shiny. Add cocoa, vinegar and chocolate (fold it in).
Mound onto cookie sheet, shape into a flat circle (about 9 inches across). Smooth it out.
Put in oven and immediately turn temperature down to 300. Cook for 1 hr 15 minutes.
When done, turn off oven, open door and cool completely in oven.
Before serving, invert it onto a big plate. Cover with whipped cream, berries and chocolate.

 

 

 

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