Sweet treats
Meals
DrinksChocolate Pavlova with Raspberries
Crisp cocoa meringue with a soft centre, a layer of dark chocolate, whipped cream and fresh raspberries. Richberry makes the tart raspberries taste even sweeter.
- Total time
- 3 hr 10 min
- Servings
- 8
- Difficulty
- Medium
Ingredients
Meringue
- 4 ½ tsp cornstarch
- 6 egg whites, at room temperature
- pinch salt
- ½ tsp cream of tartar
- 1 tsp vanilla extract
- ¼ cup (21 g) Dutch-processed cocoa powder
- 4 tbsp sliced almonds
- 1 ½ cups (300 g) sugar
Filling
- ½ cup (2 oz, 57 g) bittersweet chocolate, finely chopped
- 1 ½ cups (355 ml) heavy whipping cream
- 1 tsp vanilla extract
- 3 (6 oz) packages raspberries (about 5 to 6 cups, 500 g)
- 2 tbsp sugar
Directions
Preheat oven to 275°F (135°C).
Line a baking sheet with parchment and trace a 9-inch (23 cm) circle on it, using a cake pan as a guide. Turn the paper over so the marked side faces down.
Whip the meringue.
Beat the egg whites on medium until foamy, add the salt and cream of tartar, and keep beating until soft peaks form. Add the cornstarch 1 teaspoon at a time, then beat on high for about 5 minutes until glossy and stiff. If it feels gritty between your fingers, beat 30 to 60 seconds more.
Fold in the vanilla and cocoa.
Mix in the vanilla on low speed. Sift the cocoa over the top and fold it in gently with a spatula until streaky, without deflating the meringue.
Shape and bake.
Spread the meringue into the traced circle, building up the edges to leave a shallow well in the middle, and scatter over the almonds. Bake for 30 minutes, then lower the oven to 250°F (120°C) and bake 45 to 55 minutes more, until the sides are crisp and the top is dry but the centre is still slightly soft. Cool completely and move to a serving plate.
Add the chocolate layer.
Heat the oven to 350°F (175°C). Scatter the chocolate into the well and warm it in the oven for 2 to 3 minutes until melted, spread it evenly, then freeze for 10 minutes to set.
Whip the cream.
Beat the cream, 2 tablespoons sugar and vanilla on medium speed until soft peaks form.
Fill and serve.
Spread the cream over the chocolate and arrange the raspberries on top. Serve straight away, or refrigerate uncovered for up to 3 hours.
The baked meringue keeps 2 days at room temperature, loosely wrapped in foil; fill it on serving day.
Before you indulge
Use Miracle Berry
Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.
Discard any pit if necessary.
Calorie savings
1 ½ cups (300 g) sugar; 2 tbsp sugar = 1210 calories
Good to know
Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.
Tangy turns sweet. More possibilities.
- Real ingredients. A sweeter tomorrow.
Richberry
Freeze-dried miracle berry halves, in packs of 10, 50 and 100.
Real ingredients. A sweeter tomorrow.
Get Richberry
