Nigella Lawson Chocolate Pavlova Recipe

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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Chocolate Raspberry Pavlova That Skinny Chick Can …

WebApr 1, 2024 · Turn off the oven, open the oven door, and allow it to cool completely. To serve, place the pavlova onto a serving plate. Whip …

Rating: 4.9/5(70)
1. Preheat the oven to 350º. Line baking sheet with parchment. Draw a 9 inch circle on parchment, the flip the paper over. Set aside.
2. Beat the egg whites till satiny in appearance. Slowly add the sugar, while continuing to beat, until meringue is stiff and glossy. Sift cocoa powder over the meringue, then add vinegar and chopped chocolate. Fold well till combined.
3. Pile the meringue onto the baking sheet, keeping within the 9 inch circle. Smooth top and edges with an offset spatula. Place in oven and immediately decrease temperature to 300º. Bake for 1-1 1/4 hours till dry on edges and top. Pavlova will appear cracked. Turn off oven, open oven door, and allow to cool completely.
4. To serve, invert onto serving plate. Whip cream with powdered sugar, vanilla and Whip It, if using. Top pavlova with whipped cream, then sprinkle with raspberries followed by grated chocolate.

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