This Chocolate Raspberry Pavlova is a rich and airy dessert with a crispy chocolate meringue base, soft and chewy inside, topped with whipped cream, fresh raspberries, and chocolate shavings. It’s an easy yet impressive treat, perfect for any occasion!
Ingredients Needed:
For the Chocolate Meringue Base:
- 6 large egg whites
- 300 grams caster sugar
- 3 tablespoons cocoa powder (sieved)
- 1 teaspoon balsamic vinegar (or red wine vinegar)
- 50 grams dark chocolate (finely chopped)
For the Topping:
- 500 millilitres double cream
- 500 grams raspberries
- 3 tablespoons dark chocolate (coarsely grated)
How To Make Nigella Chocolate Raspberry Pavlova?
- Preheat the oven: Set your oven to 180°C. Line a baking tray with baking paper.
- Whip the egg whites: Beat the egg whites until they form soft peaks. Slowly add the sugar, one spoon at a time, while beating, until the mixture is thick, glossy, and holds its shape.
- Mix in chocolate ingredients: Sift in the cocoa powder, add the vinegar, and fold in the chopped chocolate. Gently mix until well combined.
- Shape and bake the meringue: Spoon the mixture onto the lined tray and spread it into a 23cm round shape. Smooth the top and sides. Place it in the oven, then immediately reduce the temperature to 150°C. Bake for 1 to 1¼ hours until the edges are crisp and the top is dry but the center stays soft.
- Cool the meringue: Turn off the oven, slightly open the door, and let the meringue cool completely inside before removing it.
- Assemble the Pavlova: Flip the meringue onto a serving plate. Whip the cream until thick but soft, then spread it over the top. Scatter the raspberries and sprinkle grated chocolate over everything.
Recipe Tips:
- Use fresh egg whites: Make sure your egg whites are at room temperature and have no traces of yolk. Even a tiny bit of yolk can stop them from whipping properly.
- Add sugar slowly: Add the sugar one spoon at a time while beating the egg whites. This helps the sugar dissolve and makes the meringue smooth and glossy without a grainy texture.
- Shape the meringue carefully: When shaping the meringue, make a slight dip in the center. This helps hold the cream and toppings without them sliding off.
- Let it cool in the oven: After baking, turn off the oven and leave the meringue inside with the door slightly open. This prevents cracks and helps it stay crispy on the outside while soft inside.
- Whip cream to soft peaks: Don’t overwhip the cream. It should be thick but still soft and smooth. Over-whipped cream becomes grainy and doesn’t spread as nicely on top.
How To Store Leftovers?
Let the leftover Chocolate Raspberry Pavlova sit until it is no longer warm. Then, cover it loosely with plastic wrap and keep it in the fridge for 1 day. The meringue will soften, but it will still taste good.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 65mg
- Sodium: 40mg
- Potassium: 150mg
- Total Carbohydrate: 35g
- Dietary Fiber: 3g
- Sugars: 30g
- Protein: 5g
Try More Nigella Lawson Recipes:
- Nigella Chocolate Raspberry Cake
- Nigella Chocolate And Cherry Trifle Recipe
- Nigella Chocolate Truffles Recipe
Nigella Chocolate Raspberry Pavlova
Description
This Chocolate Raspberry Pavlova is a rich and airy dessert with a crispy chocolate meringue base, soft and chewy inside, topped with whipped cream, fresh raspberries, and chocolate shavings. It’s an easy yet impressive treat, perfect for any occasion!
Ingredients
For the Chocolate Meringue Base:
For the Topping:
Instructions
- Preheat the oven: Set your oven to 180°C. Line a baking tray with baking paper.
- Whip the egg whites: Beat the egg whites until they form soft peaks. Slowly add the sugar, one spoon at a time, while beating, until the mixture is thick, glossy, and holds its shape.
- Mix in chocolate ingredients: Sift in the cocoa powder, add the vinegar, and fold in the chopped chocolate. Gently mix until well combined.
- Shape and bake the meringue: Spoon the mixture onto the lined tray and spread it into a 23cm round shape. Smooth the top and sides. Place it in the oven, then immediately reduce the temperature to 150°C. Bake for 1 to 1¼ hours until the edges are crisp and the top is dry but the center stays soft.
- Cool the meringue: Turn off the oven, slightly open the door, and let the meringue cool completely inside before removing it.
- Assemble the Pavlova: Flip the meringue onto a serving plate. Whip the cream until thick but soft, then spread it over the top. Scatter the raspberries and sprinkle grated chocolate over everything.
Notes
- Use fresh egg whites: Make sure your egg whites are at room temperature and have no traces of yolk. Even a tiny bit of yolk can stop them from whipping properly.
- Add sugar slowly: Add the sugar one spoon at a time while beating the egg whites. This helps the sugar dissolve and makes the meringue smooth and glossy without a grainy texture.
- Shape the meringue carefully: When shaping the meringue, make a slight dip in the center. This helps hold the cream and toppings without them sliding off.
- Let it cool in the oven: After baking, turn off the oven and leave the meringue inside with the door slightly open. This prevents cracks and helps it stay crispy on the outside while soft inside.
- Whip cream to soft peaks: Don’t overwhip the cream. It should be thick but still soft and smooth. Over-whipped cream becomes grainy and doesn’t spread as nicely on top.
Nigella Chocolate Raspberry Pavlova