Thursday, April 28, 2011

Chocolate pavlova... with raspberries and cream

For my sister, Mirin

Crisp on the outside, squidgy on the inside, fat free (before you add the cream!) and very chocolatey... served with raspberries... and cream!

3 egg whites
75 g/ 3 oz caster sugar
3 tbsp good quality cocoa powder
1 tsp white wine vinegar
1 tsp corn flour/ corn starch

Preheat oven to 150C

Whisk egg whites till stiff. Add sugar, whisk till glossy. Add other ingredients whisk until combined.

Put onto a non stick baking sheet - spread about 1 1/2 inches thick, about 9 inches in diameter. Bake for 45 mins at 150C. (It will be crisp to the touch - my oven is quite fast, so yours might need a little longer.)

When cool, cover with 250 ml cream whipped and a punnet of fresh raspberries, and dust with icing sugar.


  1. This sounds so easy, and really yummy.

    I'd like to invite you to share this recipe on my weekly link-up, Sweet Tooth Friday. I hope to see you there.

  2. This looks so beautiful! I've never tried a pavlova before, but I think I'm going to try now.


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