Ingredients
For the Meringue Base:
- 6 large egg whites
- 2 cups superfine sugar
- 3 tablespoons unsweetened cocoa powder, sifted
- 1 teaspoon balsamic or red wine vinegar
- 2 ounces dark chocolate, finely chopped
For the Toppings:
- 2 cups heavy cream
- 4 cups raspberries
- 1 to 2 ounces dark chocolate
Directions
Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.
Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.
Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.
Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.
Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.
Photographs by Lis Parsons

Photo: Chocolate Raspberry Pavlova Recipe

















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By Laska3
on January 23, 2013
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Too sweet! I regret that I have not read the reviews and did not halve the amount of sugar. It came out overly sweet and people nowadays avoid over-sweetened stuff. Plus, I think the sweetness killed the merengue taste and after couple of spoonfuls all one could feel was sugar. I wanted to give it three stars first but given that the receptive has "room for improvement" into a more evolved version, thus the four stars.
I added a tsp of rum and the flavor was great.
By mrsaxobeat540
london
on January 13, 2013
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Mmmmmm this pavlova was a hit because I followed the recipe and it worked, but after cooling I served it on its baking tray and paper because I made pavlova before and it got stuck onto the paper. I used 300ml cream.
By singingquails
on September 23, 2012
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This is a delicious recipe. But I want to warn you that the sugar is way too much. I have a copy of Nigella's recipe as it appeared in a magazine years ago. It called for only 1 cup sugar, not two! Nigella's same recipe in her cookbook and on her web site says to use 11 oz. sugar. So either way, I really think two cups is waaay too much. I've always made it with one cup of sugar, and I get such raves on it. I use Lindt dark chocolate when I make it. It's SUPER EASY to make.
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