Chocolate Pavlova with Raspberries

By Leite's Culinaria

Ingredients

6 large egg whites
Pinch of table salt
1 1/3 cups caster (superfine) sugar (or blitz granulated sugar in a food processor until finely ground)
2 heaping tablespoons cocoa powder
1 teaspoon balsamic vinegar
1/3 cup good-quality dark chocolate, finely chopped (plus 1/3 cup extra, grated or shaved for serving (optional))
2 cups light cream
7 ounces hazelnut cocoa spread (such as Nutella)
9 ounces (about 2 cups) fresh raspberries

Prep Time30mins
Cook Time60mins
Servings8

Instructions

Make the pavlova base

Preheat the oven to 235°F (120°C) and line a rimmed baking sheet with parchment paper.

Using a stand mixer fitted with the whisk attachment or an electric hand mixer, in a very clean stainless steel or glass bowl, whisk the egg whites and salt until stiff, then gradually rain in the sugar, a little at a time, continuously whisking until the mixture is satiny. Sift in the cocoa powder and stir through the vinegar and dark chocolate.

Pile the meringue mixture onto the baking sheet in a 10-inch (25-cm) diameter circle and place in the oven. Bake until the pavlova appears dry and set in the center, 60 to 90 minutes. Turn the oven off but leave the pavlova in the oven to cool and dry out further, at least 2 hours but ideally overnight.

Make the topping

In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer, whip the cream until soft peaks form, 3 to 5 minutes. Fold through the hazelnut cocoa spread.

When ready to serve, spoon the cream on top of the meringue and dot the raspberries on the cream top either in concentric circles, or in a haphazard jumble, depending on your artistic bent and level of perfectionism.

Finish with a flurry of shaved or grated chocolate, if you wish.