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BETH’S CHOCOLATE RASPBERRY PAVLOVA RECIPE
Makes a 9 ½ inch pavlova
4 egg whites
pinch of salt
1 cup (200 g) sugar
1 tbsp (15 ml) cornstarch
2 tsp (10 ml) vinegar
3 tbsp (45 ml) unsweetened cocoa powder
For Raspberry Sauce
12 oz (340 g) Raspberries
1 tbsp (15 ml) sugar
¼ cup (60 ml) water
For Whipped Cream:
2 cups (480 ml) heavy cream
1 tsp (5 ml) vanilla
2 tbsp (30 ml) powdered sugar
½ cup (120 ml) raspberries
Dusting of powdered sugar
Fresh Mint Sprig
Preheat oven to 300F (150 C).
Line a baking sheet with parchment paper. Flip cake stand over and trace the size of the circle with a pencil on the parchment paper. Flip paper over. This will serve as a guideline for the size.
Whip egg whites until frothy, add salt and slowly add sugar while eggs whip. Once the whites begin to become stiff and glossy, add the cornstarch, vinegar and cocoa powder. Whip until combined and whites are stiff and glossy.
Turn onto parchment paper leaving a 2 inch border. Meringue will expand in the oven and meet the border once baked.
Bake 1 hour. Then turn off oven and leave door open 30 mins
Meanwhile combine the raspberries, sugar and water in a blender and puree. Place a sieve over a small bowl and pour raspberry ass mixture through a fine mesh sieve to catch the seeds. Work mixture through the sieve with a spoon.
Transfer meringue to your cake stand.
Make the whipped cream by placing the cream vanilla and powdered sugar in a mixer and whip until soft peaks forms.
Dollop whipped cream on top of meringue leaving a 2 inch (5 cm) border all around to expose the meringue. Drizzle raspberry sauce over whipped cream. Top with raspberries. Dust berries with powdered sugar and garnish with a sprig of mint.
Cut into slices and serve with the extra raspberry sauce on the side.