Nigella Lawson Chocolate Pavlova Recipe

Chocolate Raspberry Pavlova Recipe Nigella Lawson

WEBMar 11, 2015 · Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the …

Rating: 5/5(53)
1. Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.
2. Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.
3. Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
4. Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.

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Nigella Lawson's chocolate raspberry pavlova recipe

WEBJul 31, 2010 · Beat the egg whites until satiny peaks form, then beat in the sugar, a large spoonful at a time, until the meringue is stiff and shiny. …

Rating: 5/5(3)
1. Preheat the oven to 180°C/fan160°C/gas 4 and line a baking tray with baking paper. Beat the egg whites until satiny peaks form, then beat in the sugar, a large spoonful at a time, until the meringue is stiff and shiny. Add the cocoa, vinegar and chopped chocolate, then gently fold until the cocoa is thoroughly mixed in. Mound onto a lined baking sheet in a fat circle about 25cm in diameter, smoothing the sides and top. Place in the oven, then immediately reduce the temperature to 150°C/fan130°C/gas 2 and cook for 1-1¼ hours.
2. When the meringue is ready it should look crisp around the edges and sides, and be dry on top, but when you prod the centre you should feel the promise of squidginess. Turn off the oven and open the door slightly, then let the chocolate meringue disc cool completely.
3. When you’re ready to serve, lift onto a large, flat-bottomed plate. Whisk the cream until thick but still soft, pile it on top of the meringue, then scatter over the raspberries. Sprinkle the fruit haphazardly over the top, letting some fall, as they will, on the plate’s rim. Sprinkle over the grated chocolate to serve.

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