An irresistible twist on the classic fruit pavlova - with rich chocolatey cream, chewy meringue and juicy raspberries. These chocolate and raspberry pavlovas make the perfect dinner party dessert.
Ingredients
For the pavlovas:
- 2 large egg whites
- 125g (4oz) caster sugar
- 1tbsp cocoa powder, sifted, plus extra for dusting
- 1tsp cider or white wine vinegar
- ½ tsp cornflour
- 250g (8oz) raspberries
- 1tbsp icing sugar
For the filling:
- 100g (4oz) bar 70% cocoa dark chocolate
- 284ml (½ pint) pot double cream
- Large baking sheet lined with baking parchment
WEIGHT CONVERTER
Method
- To make the pavlovas (opens in new tab), whisk the egg whites in a large, clean bowl until stiff but not dry. Add half the caster sugar and whisk until stiff and glossy, then whisk in the rest of the sugar and the sifted cocoa powder quickly, until the meringue is thick and glossy. Whisk in the vinegar and cornflour.
- Spoon mixture on to baking parchment to make six nests, each about 7.5cm (3in) in diameter. Bake in a preheated oven at 140°C (280°F, gas mark 1) for 50 mins, until they are crisp enough to take off the paper. Leave them on the tray to cool.
- To make the filling, melt the chocolate over a pan of hot water or in the microwave. When almost melted, stir it through, off the heat. Cool for about 10 mins. Whip the cream until it just holds its shape, add all but 3tbsp of the chocolate. Mix gently to marble it with the cream. Drizzle the rest of the chocolate from a spoon or from a paper piping bag in zigzags over the pavlovas. Pile the meringues high with the chocolate cream, then top with the raspberries. Dust with a little cocoa powder and then icing sugar.
Top Tip for making Chocolate and raspberry pavlovas
Unfilled meringues will keep for a week in an airtight tin. Or open-freeze them and pack in a rigid container. Use within three months.
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Lemon and rhubarb posset
Sweet, citrus lemon paired with sticky tangy rhubarb - a match made in heaven. Perfect for two...
By Jess Meyer • Published
-
Blueberry pavlova
By Rose Fooks • Published
-
Eton mess
Eton mess is one of the easiest summer desserts, made with broken meringues, strawberries and fresh cream. This Eton mess recipe is summer in a bowl...
By Jessica Dady • Published
-
Tiramisu crepe stack
Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes...
By Jess Meyer • Published
-
Creamy mushroom and blue cheese buckwheat galettes
Buckwheat will give these pancakes a pleasant savoury flavour, as well as making them gluten-free...
By Rose Fooks • Published
-
Munchies skillet cookie
A gooey, delicious cookie baked in a skillet. A great dessert for sharing with loved ones...
By Jess Meyer • Published
-
Chocolate fans 'devastated' as Cadbury removes Easter egg favourite from supermarkets
Cadbury are axing a delicious Easter treat
By Emma Dooney • Published
-
Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity
New research has found that many mums in the UK have a very simple wish list this Mother's Day
By Emma Dooney • Published
-
Iceland is selling a GIANT Cadbury’s Creme Egg dessert just in time for Easter
By Naomi Jamieson • Published