I need to post it now now now!
It’s not that meringues are my favourite. No, not at all. Especially a heap of cream is not something I am crazy about but… But! Chocolate Pavlova is just great! It won my taste buds right away!
Meringue is sweet because well… it’s a meringue ;P Raspberries give sourness -> Perfect Combination!
And as it is with Pavlova, cripsy outside, chewy inside and these pieces of chocolate… Just the way I like it :)
The recipe comes from the well-known Nigella.
And two more things:
1° Just do not beat the meringue for too long at the end of beating :)
2° That’s another possibility to use the whites after making yummy yummy apple pie :)
Chocolate Meringue Ingredients:
- 4 whites
- 200g baking sugar
- 2 Tbs cocoa
- 1 tsp lemon juice
- 35g dark chocolate
Chop the chocolate into small pieces.
Line the form with bakery paper.
Draw a 20cm circle on a paper -> you can use your form to ring it :)
Beat the whites so that they get thick.
At the end of beating, start adding sugar, spoon by spoon, gradually. No haste :)
Whites should get thick and shiny :)
Add sifted cocoa and lemon juice. Mix in.
Add chopped chocolate and stir it in gently.
Put the mass in the drawn circle and smoothen it, using a flat spatula.
Pre-heat the oven to 180°C.
Once you put the meringue into the oven, reduce the temperature to 150°C right away.
Dry the meringue for about 1,5h.
Chill ajar for several hours, or even the whole night :)
- 400ml heavy cream
- 2 cups fresh raspberries
- some chocolate for grounding
Beat the cream till it’s thick and place it on the meringue.
Put the raspberries on the cream.
Sprinkle with ground chocolate :)