Chocolate Pavlova With Raspberries And Cream

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 6 egg whites
• 1 1/2 cups sugar
• 1 teaspoon red wine vinegar
• 3 tablespoons unsweetened cocoa powder, sifted
• 2 ounces semisweet chocolate, finely chopped
• whipped cream
• fresh raspberry
• grated chocolate

Recipe

• 1 preheat oven to 350 degrees. on a parchment paper lined baking sheet, draw a 9 inch circle with a pencil on the paper, flip over paper so that the pencil makes don't touch the meringue.
• 2 in a large bowl with an electric mixer on high speed beat egg whites until satiny peaks form, then beat in sugar a spoonful at a time until the meringue is stiff and shiny. sprinkle vineger, cocoa, and chocolate over meringue. gently fold everything together until cocoa is mixed inches.
• 3 mound the meringue onto the parchment paper within the circle, smoothing the top with a spatuala. place in oven, then immediatly turn down tempature to 300 degrees and cook for about 1 hour. it should look dry and crisp on top, but look gooey inside. turn of the oven and open the door slighty, let the pavlova cool completley in the oven.
• 4 when your ready to serve, invert meringue onto a big plate, peel of paper, and top with whipped cream, raspberries, and grated chocolate. keep leftovers in the fridge.