Dessertscookfastrecipes4.9
Rich Chocolate Raspberry Pavlova (Nigella Style)
This indulgent take on Nigella’s pavlova uses a deep cocoa meringue and is topped with lightly sweetened cream, fresh raspberries, and dark chocolate curls. A perfect holiday dessert.
👥 8 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 25 min🔥 Cook: 1h 10m👤 James Carter📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- spatula
- bowl
📝 Preparation Steps
1
Heat oven to 350°F. Trace a 9-inch circle on parchment and flip it over on the baking tray.
2
Whip egg whites until soft peaks form. Gradually add sugar and continue beating until meringue holds stiff peaks. Beat in cornstarch.
egg whites5cornstarch1 tablespoon
3
Sprinkle cocoa, vinegar, and chopped chocolate over the top. Fold gently with a spatula.
4
Use meringue dabs to anchor the parchment. Spoon meringue inside the circle and shape it into a dome with smooth sides.
5
Reduce oven to 300°F and bake for ⏱️ 1 hour ⏱️ 10 minutes until the top is crisp and dry. The center should remain soft.
6
Turn off the oven and leave the pavlova to cool with the door ajar.
7
In a cold bowl, beat cream and powdered sugar until thick but not stiff. Invert pavlova and peel off parchment.
powdered sugar1 tablespoon
8
Pile whipped cream on top, scatter raspberries, and finish with chocolate curls.
raspberries2 cups
Nutrition Facts
calories
340
fat Content
20g
serving Size
1 slice
fiber Content
4g
sugar Content
28g
sodium Content
40mg
protein Content
5g
trans Fat Content
0g
cholesterol Content
50mg
carbohydrate Content
35g
saturated Fat Content
12g
unsaturated Fat Content
7g
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