Photo: Chocolate Raspberry Pavlova Recipe
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
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By RocksGrl84
Jersey Shore
on February 02, 2012
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I made Nigella's pavlova but used Ina Garten's Berry topping from her pavlova and it was out of this world. I also added a teaspoon of vanilla extract and a tablespoon of sugar to the whipped topping mixture. But I do have to say, I think we enjoyed this a lot more the next day after it was refrigerated. It kind of tasted like an ice cream cake w/ a berry topping. I did leave out the chocolate pieces on the top. It was easy to make, but mine did crack but didn't affect the taste. Will do again, probably in the summer, its so light and yummy!
By MeanGrilledCheese
on October 21, 2011
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This recipe is the unicorn of desserts: absolutely unbelievable.
On my computer I have a special folder for recipes and within that folder I have a special area entitled "jackpots" and this recipe is the crown jewel of my jackpots. This recipe is delicious, fun, and easy to make.
When I have parties or go to potlucks people usually like the things I cook and express their pleasure in what I make, but in all my life, I have literally never seen so many people become so excited, so happy, so impressed, and so enthusiastic with anything I've ever made before.
If you've never had a pavlova before, stop reading the reviews now and go make this recipe ASAP.
By Brenda_Grace
on October 09, 2011
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Like others here, this was the first time I made a pavlova. It turned out SO delicious that I registered on foodnetwork just to write my first review. My meringue cracked and fell but after I spread the whipped cream over it, it looked great. I used blueberries and raspberries. The little chocolate chunks in the meringue were lovely surprises, and everyone at our Canadian family Thanksgiving dinner exclaimed that it was an incredible dessert. This is definitely a keeper!! YUM.
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