Chocolate Pavlova With Raspberries And Cream – a delicious recipe with egg whites, sugar, red wine vinegar, cocoa, chocolate, whipped cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 degrees. On a parchment paper lined baking sheet, draw a 9 inch circle with a pencil on the paper, flip over paper so that the pencil makes don't touch the meringue.
2
In a large bowl with an electric mixer on high speed beat egg whites until satiny peaks form, then beat in sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle vineger, cocoa, and chocolate over meringue. Gently fold everything together until cocoa is mixed inches.
3
Mound the meringue onto the parchment paper within the circle, smoothing the top with a spatuala. Place in oven, then immediatly turn down tempature to 300 degrees and cook for about 1 hour. It should look dry and crisp on top, but look gooey inside. Turn of the oven and open the door slighty, let the pavlova cool completley in the oven.
4
When your ready to serve, invert meringue onto a big plate, peel of paper, and top with whipped cream, raspberries, and grated chocolate. Keep leftovers in the fridge.
608
kcal
Calories
21
g
Fat
92
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 egg whites, 1 1/2 cups sugar, 1 teaspoon red wine vinegar, 3 tablespoons unsweetened cocoa powder, sifted, and more.
Yes, Chocolate Pavlova With Raspberries And Cream falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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