← Back to Search Results
English
Chocolate Raspberry Pavlova

Photo by: Joseph DeLeo
Comments: 1
 

Recipe

You just cannot beat a pav in summer, and in particular this dark beauty. The crisp and chewy chocolate meringue base, rich in cocoa and beaded nuggets of chopped plain chocolate, provides a somber, almost purple-brown layer beneath the fat whiteness of the cream and matte, glowering crimson raspberries on top: it is a killer combination.

Yield: Serves 8–10

Ingredients

For the chocolate meringue base:

  • 6 egg whites
  • 1 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder, sifted
  • 1 teaspoon balsamic or red wine vinegar
  • 2 ounces bittersweet chocolate, finely chopped

For the topping:

  • 2¼ cups heavy cream
  • 1 very full pint raspberries
  • 2-3 tablespoons coarsely grated bittersweet chocolate

Directions

Preheat the oven to 350°F and line a baking sheet with baking parchment.

Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound onto a baking sheet in a fat circle approximately 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 300°F and cook for about one to one and a quarter hours. When it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disk cool completely.

When you’re ready to serve, invert onto a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don’t want the raspberries’ luscious color and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate’s rim.


© 2003 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 10.

329kcal (16%)
55mg (2%)
31g
3g
23g (35%)
0g
14g (69%)
7g
1g
73mg (24%)
26g
4g
30mg
173mg
221mcg RAE (7%)
8mg (14%)
49mg (5%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Marcy

    07.08.10 Flag comment

    This is really easy to make and absolutely wonderful to eat. Everyone enjoyed it!!!

 

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
mexican-everyday Mexican Everyday
by Rick Bayless
raos-cookbook Rao's Cookbook
by Frank Pellegrino
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
west-coast-cooking West Coast Cooking
by Greg Atkinson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?