Pavlova is without a doubt one of my favorite summer desserts. It’s light and fresh, it’s so easy to put together and if you plan well in advance, it could be perfect for a dinner party with friends. I love that it’s so versatile and with a little creativity, you can come up with a dozen different flavor combinations.
This time I decided to make a chocolate Pavlova and that’s why I added cocoa powder to the meringue. I know that some people prefer to use grated chocolate but I think that it changes the structure of the meringue and the overall result. The cocoa powder adds just enough chocolate flavor without being overpowering. I choose to pair it with raspberries and freshly whipped cream with the addition of lemon zest.
Chocolate and raspberry Pavlova
Ingredients for a three-layer cake:
4 egg whites, at room temperature
pinch of salt
220g caster sugar
1 teaspoon vanilla
20g cocoa powder
2 teaspoons white vinegar
200ml whipping cream
powder sugar to taste
zest of a lemon
200-300g raspberries, washed and dried
chocolate shavings for decoration
Preheat the oven to 150°C.
Line a large baking sheet with parchment paper. Draw three 18-20cm circles.
Beat the egg whites with a pinch of salt until frothy. Gradually add the caster sugar, tablespoon at a time.
Beat in the vanilla, then add the vinegar.
Sift the cocoa powder over the meringue and fold gently using a silicone spatula.
Divide the batter between the circles using an offset spatula or a piping bag with a round tip.
Put the baking tray in the oven and immediately reduce the temperature to 100°C. Bake for about an hour and a half or until the meringues and firm to the touch. Let them cool completely in the oven.
Whip the cream with powder sugar to taste. Add lemon zest and mix.
Put one of the meringues on a cake stand. Spread 1/3 of the cream and add raspberries.
Layer the rest of the meringues in the same way and finish with whipped cream, raspberries and chocolate shavings.
The cake can be stored for a couple of hours in the fridge, but keep in mind that the meringue layer will start to absorb moisture and eventually become soft.