Chocolate and raspberry pavlova stack
Delicious layers of chocolate meringue with whipped cream and raspberries.
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Servings: 6
Calories: 405kcal
Ingredients
- 4 egg whites
- 1 cup caster sugar
- ¼ cup cocoa
- 400 ml whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoon icing sugar
- 200 g raspberries fresh or frozen
Instructions
- Pre-heat the oven to 130C fan-forced and line two baking trays with paper.
- Draw 3 rectangles on the underside of the paper (I traced around a loaf tin).
- Beat the egg whites in the bowl of an electric mixer until soft peaks form.
- Add the caster sugar a little at a time and beat until the meringue is thick and glossy.
- Take the bowl off the stand and fold in the sifted cocoa.
- Divide the mixture between the three rectangles and smooth out the tops.
- Bake for 40 minutes and then open the oven door a tiny bit, turn off the oven and leave the meringue to cool completely in the oven.
- Beat the cream until soft peaks form then add the vanilla and icing sugar and beat until it holds its shape.
- To serve, place one meringue on a serving platter, top with ⅓ of the cream and ¼ of the raspberries.
- Repeat with the next layer and decorate the top with raspberries.
- Serve immediately.
Notes
NOTE: To check if meringue mixture is ready for baking, rub a little between your fingers. If it's still grainy then keep whipping until smooth.
Nutrition
Calories: 405kcal | Carbohydrates: 44g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 76mg | Sodium: 53mg | Potassium: 203mg | Fiber: 3g | Sugar: 40g | Vitamin A: 997IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
