Chocolate Raspberry Pavlova Stack
Total Time
2 hours
Prep Time
30 minutes
Cook Time
1 hour
Rating
4.5 out of 5 stars
(120)
Ingredients
8 servings
- 4 large egg whites
- 1 cup granulated sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/2 cup dark chocolate, finely chopped
- 2 cups fresh raspberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
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Preparation
Step 1
Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
Step 3
Gradually add the sugar, one tablespoon at a time, beating well after each addition, until the mixture is stiff and glossy.
Step 4
Sift the cocoa powder over the meringue and gently fold it in with a spatula along with the vanilla extract and vinegar.
Step 5
Divide the meringue mixture into three equal parts and spread each onto the prepared baking sheets into 8-inch circles.
Step 6
Bake for 1 hour, then turn off the oven and let the pavlovas cool completely in the oven with the door ajar.
Step 7
Once cooled, melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth.
Step 8
Whip the cream with the powdered sugar until soft peaks form.
Step 9
To assemble, place one pavlova on a serving plate, drizzle with melted chocolate, and top with whipped cream and raspberries.
Step 10
Repeat the layers, finishing with a drizzle of chocolate and a scattering of raspberries.
Step 11
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Chef's notes
Ensure your bowls and beaters are completely clean and free of any grease for best results with the meringue.
This dessert is best served immediately after assembling to maintain its texture.
