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Chocolate Raspberry Pavlova - from Nigella Recipe

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This recipe for Chocolate Raspberry Pavlova - from Nigella is from Favourite Recipes for New Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 large egg whites
300 grams (2 cups) caster sugar (superfine sugar; NOT icing sugar)
3 tablespoons cocoa powder
1 teaspoon balsamic vinegar (or red wine vinegar)
2 oz. dark chocolate (finely chopped)
For the topping:
500 ml container of whipping cream
4 cups of raspberries
3 tablespoons dark chocolate (coarsely grated)

Directions:
Directions:
Preheat the oven to 350ºF 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 and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 300ºF and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven, and let the chocolate meringue disc cool completely.
When you're ready to serve, invert on to a big, flat-bottomed plate. Beat the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate and sprinkle haphazardly over the top.

Number Of Servings:
Number Of Servings:
8 to 10

 

 

 

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