Chocolate Raspberry Pavlova Stack

Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.

In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.

Gradually add the sugar, one tablespoon at a time, beating well after each addition, until the mixture is stiff and glossy.

Sift the cocoa powder over the meringue and gently fold it in with a spatula along with the vanilla extract and vinegar.

Divide the meringue mixture into three equal parts and spread each onto the prepared baking sheets into 8-inch circles.

Bake for 1 hour, then turn off the oven and let the pavlovas cool completely in the oven with the door ajar.

Once cooled, melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth.

Whip the cream with the powdered sugar until soft peaks form.

To assemble, place one pavlova on a serving plate, drizzle with melted chocolate, and top with whipped cream and raspberries.

Repeat the layers, finishing with a drizzle of chocolate and a scattering of raspberries.