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.
This sounds so easy, and really yummy.
ReplyDeleteI'd like to invite you to share this recipe on my weekly link-up, Sweet Tooth Friday. I hope to see you there. http://alli-n-son.com/2011/04/28/mint-infused-plum-tarte-tatin/
This looks so beautiful! I've never tried a pavlova before, but I think I'm going to try now.
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