Recipe

Chocolate pavlova with raspberries

A mouth-watering chocolate pavlova with raspberries that's sure to impress.

  • 1 hr cooking
  • Serves 8
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Ingredients

Chocolate pavlova with raspberries
  • 6 egg whites
  • 1 1/2 cup (330g) caster sugar
  • 1/4 cup (25g) cocoa powder, sifted
  • 1 teaspoon balsamic vinegar
  • 50 gram dark chocolate, chopped finely
  • 2 cup (500g) mascarpone
  • 1/4 cup (60ml) milk, approximately
  • 240 gram fresh raspberries
  • dark chocolate curls, extra

Method

Chocolate pavlova with raspberries
  • 1
    Preheat oven to 160°C/140°C fan-forced. Line a large oven tray with non-stick baking paper, mark a 22cm circle on paper. Grease and dust with cornflour, shake away excess.
  • 2
    Beat egg whites in a large bowl with an electric mixer until soft peaks form, gradually add sugar, beat until dissolved between additions. When sugar is dissolved, gently fold in sifted cocoa, vinegar and chopped chocolate.
  • 3
    Spoon mixture onto prepared tray inside circle, smooth sides and top of pavlova.
  • 4
    Place pavlova in oven and immediately reduce temperature to 120°C/100°C fan-forced. Bake for about 1 1/4 to 1 1/2 hours or until dry to touch. Turn oven off and cool pavlova in oven with the door ajar.
  • 5
    Just before serving, place pavlova onto serving plate. Place mascarpone in a bowl, gently whisk in enough milk to form a soft consistency. Spoon mascarpone mixture on top of pavlova and sprinkle with berries. Decorate with extra chocolate, if desired.

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