Chocolate Pavlova with Raspberries

POLISH VERSION
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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 :)

Additionally:

  • 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 :)

Smacznego!

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