Description
A light and airy chocolate pavlova topped with fresh raspberries and whipped cream.
Ingredients
Scale
- 4 egg whites (at room temperature)
- 200 grams caster sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- 1 teaspoon cornflour
- 2 tablespoons cocoa powder
- 50 grams dark chocolate (finely chopped)
- 1 cup dairy free cream (whipped to soft peaks)
- 1 punnet fresh raspberries
- Grated dark chocolate (to finish)
Instructions
- Preheat the oven to 150°C (300°F). Line a large baking tray with baking paper and draw a 20 centimetre circle underneath as a guide.
- Place the egg whites and cream of tartar into the bowl of a stand mixer. Using the whisk attachment, beat on medium speed until soft peaks form.
- With the mixer still running on medium, add the caster sugar one tablespoon at a time, waiting ten to fifteen seconds between each addition so it can dissolve properly.
- Once all the sugar has been added, increase the mixer to medium high and beat until the meringue is thick, glossy and holds stiff peaks. Stop mixing as soon as you reach this stage. If the mixture still feels gritty, beat for another twenty to thirty seconds only.
- Sift the cocoa powder and cornflour together and add to the bowl along with the chopped dark chocolate and vanilla. Gently fold everything together with a large metal spoon or spatula, stopping as soon as it is combined to keep as much air in the mixture as possible.
- Spoon the mixture onto the prepared tray using the circle as a guide. Smooth the sides and create a shallow indent on top.
- Place the pavlova into the oven and immediately reduce the temperature to 120°C (250°F). Bake for one hour without opening the oven door.
- Turn off the oven and leave the pavlova inside to cool completely, which usually is a minimum of 3 hours, but overnight is best.
- To serve, spoon the whipped cream over the top and finish with plenty of fresh raspberries and extra grated dark chocolate.
Notes
- For best results, ensure the bowl and whisk are completely clean and free from any fat when whipping the egg whites.
- Alternative toppings can include other berries or a drizzle of chocolate sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 21g
- Sodium: 25mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg