Chocolate Raspberry Pavlova (Printable)
Crispy chocolate meringue layered with billowy whipped cream and fresh raspberries for an elegant dessert.
# What You'll Need:
→ Meringue
01 - 6 large egg whites, at room temperature
02 - 1 1/4 cups superfine sugar
03 - 2 tablespoons unsweetened cocoa powder, sifted
04 - 1 teaspoon white vinegar
05 - 2 ounces dark chocolate, finely chopped
→ Topping
06 - 1 1/4 cups heavy cream
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
09 - 1 1/2 cups fresh raspberries
10 - 1 ounce dark chocolate, for shaving
# How To Make It:
01 - Preheat oven to 300°F. Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
02 - In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
03 - Gradually add sugar one tablespoon at a time, beating continuously until stiff, glossy peaks form and sugar is completely dissolved.
04 - Gently fold in sifted cocoa powder, white vinegar, and chopped dark chocolate using a rubber spatula with careful strokes.
05 - Spoon the meringue mixture onto the prepared circle, smoothing the sides and creating a slight well in the center.
06 - Bake for 1 hour 15 minutes. Turn off the oven, leave the door slightly ajar, and allow the meringue to cool completely inside the oven.
07 - Whisk heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Transfer cooled meringue to a serving platter. Top with whipped cream, scatter fresh raspberries over the surface, and finish with dark chocolate shavings.
09 - Serve immediately to maintain optimal texture and freshness.
# Expert Suggestions:
01 -
- The contrast between the crisp chocolate meringue and silky cream creates this incredible textural magic that store-bought desserts can never match.
- Its naturally gluten-free but so impressive that nobody will feel they're missing out on anything when you bring this to the table.
02 -
- Never attempt a meringue on a humid day—after three soggy failures, I learned that atmospheric moisture is the enemy of crisp pavlova.
- The addition of vinegar is non-negotiable—it stabilizes the egg whites and creates that perfect marshmallowy center that makes pavlova so divine.
03 -
- Add a teaspoon of cornstarch along with the cocoa powder for extra insurance against weeping or collapsing, especially if you're making this in summer.
- For the most dramatic presentation, keep a few perfect raspberries aside and place them strategically on top at the very end rather than scattering them all randomly.