Chocolate & Raspberry Pavlova Recipe


Chocolate & Raspberry Pavlova Recipe

By Alla’s Yummy Food

This 3 layered Chocolate Pavlova is a dream come true for real chocoholics. It is topped with Raspberry Amaretto cream and is perfect for any occasion. The cocoa powder and chocolate chunks colour the meringue beautifully and provide a strong chocolate flavor Finish your meal with this impressive dessert, with amazing cream and fresh raspberries. Perfect dessert for any holiday and especially Valentine Day. A Pavlova is a light and airy dessert that tops a meringue cake with whipped cream and fresh fruit. I love how the outside crust of the sweet tasting meringue cake is nice and crisp yet inside it’s so wonderfully soft, almost marshmallowy.

Full Chocolate & Raspberry Pavlova Recipe

This Chocolate Pavlova recipe is a dream come true. Topped with Raspberry Amaretto cream and it's perfect for any occasion.

Chocolate and Raspberry Pavlova Recipe FoodMann Recipes
Yields1 Serving
Total Time2 hrs 40 mins

Ingredients
 6 large egg whites
 300 g icing sugar
 4 tbsp unsweetened cocoa powder (sifted)
 1 tsp balsamic or red wine vinegar
 50 g finely chopped chocolate
Toppings
 600 ml heavy cream
 4 tbsp icing sugar
 1 amaretto (shot)
 1 cup raspberries
 1 grated dark chocolate

Directions
1

Preheat the oven to 180°C/350ºF and line a baking tray with baking parchment.

2

Beat the egg whites until peaks start to form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in.

3

Draw the same circles on your parchment paper. Add your meringue mixture smoothing the sides and top.

4

Place in the oven and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel soft in the middle. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.

5

In a bowl, add your cream, amaretto, vanilla extract icing sugar and whisk until nice and fluffy. Then add raspberries and mix well.

6

Add first layer of your meringue onto a serving plate, add the cream, top with second layer and carry on until its finished. Decorate as you wish. I topped it with more shaven chocolate and fresh raspberries.

7

Place in a fridge to set or enjoy straight away!


Ingredients

Ingredients
 6 large egg whites
 300 g icing sugar
 4 tbsp unsweetened cocoa powder (sifted)
 1 tsp balsamic or red wine vinegar
 50 g finely chopped chocolate
Toppings
 600 ml heavy cream
 4 tbsp icing sugar
 1 amaretto (shot)
 1 cup raspberries
 1 grated dark chocolate

Directions

Directions
1

Preheat the oven to 180°C/350ºF and line a baking tray with baking parchment.

2

Beat the egg whites until peaks start to form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in.

3

Draw the same circles on your parchment paper. Add your meringue mixture smoothing the sides and top.

4

Place in the oven and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel soft in the middle. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.

5

In a bowl, add your cream, amaretto, vanilla extract icing sugar and whisk until nice and fluffy. Then add raspberries and mix well.

6

Add first layer of your meringue onto a serving plate, add the cream, top with second layer and carry on until its finished. Decorate as you wish. I topped it with more shaven chocolate and fresh raspberries.

7

Place in a fridge to set or enjoy straight away!

Chocolate & Raspberry Pavlova Recipe

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