Cocoa Nib Pavlova with Raspberries

1. 1

   Preheat the oven to 300 and position a rack in the center of the oven.

2. 2

   Draw an 8-inch circle on a sheet of parchment paper and invert it on a baking sheet.

3. 3

   In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites, salt and cream of tartar at medium-high speed until soft peaks form.

4. 4

   Gradually beat in the sugar at high speed until the whites are stiff and glossy, 3 minutes.

5. 5

   Beat in the vanilla and bourbon.

6. 6

   Add the cocoa nibs and beat until just incorporated.

7. 7

   Spread the meringue on the paper in an 8-inch round.

8. 8

   Bake for 1 hour and 10 minutes, until the surface is dry and lightly browned and the center is still a bit soft.

9. 9

   Let cool completely on the baking sheet, 30 minutes.

10. 10

    Transfer the Pavlova to a board.

11. 11

    Drizzle with the chocolate and top with the raspberries.

12. 12

    Cut the Pavlova into 8 wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.