Chocolate Raspberry Pavlova

A crisp-shelled, marshmallowy chocolate meringue topped with billows of cream, fresh raspberries and grated dark chocolate.

Ingredients

• 6 large egg whites
• 300g caster sugar
• 3 tablespoons cocoa powder, sifted
• 1 teaspoon balsamic or red wine vinegar
• 50g dark chocolate, finely chopped

For the topping: 500ml double cream

• 350g fresh raspberries
• Extra grated dark chocolate, to finish

Directions

1. Preheat the oven to 180C/160C fan/gas mark 4 and line a baking sheet with parchment.
2. Whisk the egg whites to soft peaks, then add the sugar a spoonful at a time, whisking to a stiff, glossy meringue.
3. Gently fold in the sifted cocoa, the vinegar and the chopped chocolate.
4. Spoon onto the parchment in a circle about 23cm wide, building up the sides slightly.
5. Put it in the oven and immediately turn the heat down to 150C/130C fan/gas mark 2; bake for about 1 hour 15 minutes, then turn off the oven and leave to cool inside with the door ajar.
6. Peel off the paper and sit the meringue on a plate. Whip the cream to soft peaks, pile it on top, scatter with raspberries and finish with grated chocolate.

Notes

Based on Nigella Lawson’s Chocolate Raspberry Pavlova (Forever Summer / nigella.com).