Pavlovas With Raspberry Cream And Chocolate Sauce

1. 1

   Using a hand mixer, beat egg whites with the lemon juice and a pinch of salt. Slowly add 1 cup of sugar, and beat until firm and shiny. Place the meringue in a piping bag fitted with a large star tip. On sheet tray lined with parchment paper, pipe 4 inch in diameter spirals of meringue, starting at the center. Bake in a preheated oven at 200u00b0F for two hours. At the end of cooking time, turn off the oven, crack open the oven door and allow the meringues to cool overnight.

2. 2

   Sprinkle the remaining sugar over the raspberries, and allow to thaw at room temperature. Meanwhile, heat 2/3 cup of the cream, the brown sugar and the butter in a saucepan. When the butter has melted, remove from the heat and stir in the chopped chocolate.

3. 3

   To make the raspberry cream, whip the remaining the cream with vanilla extract until stiff. Mash the thawed rasperries with a fork, then stir into the cream. Take the meringue shells, spread the raspberry cream on top, then drizzle with chocolate sauce. Serve immediately.

* Per serving · 4 servings · Values may vary.