Makes: 8
This spectacular yet very easy to make dessert can also be made into one large pavlova. Spread to 24 cm in diameter and cook for 1 -1 hour 10 minutes.
Ingredients:
- 6 egg whites
- 1 1/4 cups caster sugar
- 1/4 cup cocoa, sifted
- 1 tspn red wine vinegar
- 70g dark chocolate, chopped
- 2 x 300ml tubs King Island Dairy Pure Cream
- 2 punnets (300g) raspberries
- grated or shaved dark chocolate, for sprinkling
Method:
- 1. Preheat oven to 180C. Beat egg whites until stiff peaks form. Gradually add sugar, beating until the mixture is thick and glossy and the sugar has dissolved.
- 2. Sprinkle cocoa, vinegar and chocolate over egg whites and gently fold in until combined.
- 3. Spread 1/8 of the pavlova mixture onto a paper lined baking tray to form a 9cm circle, smoothing the top and sides. Repeat with remaining mixture, allowing 4 pavlovas per tray to make 8.
- 4. Place pavlovas in oven and reduce temperature to 150C. Bake for 40-45 minutes or until pavlovas are crisp and dry. Allow to cool completely in oven with door slightly ajar.
- 5. To serve, liberally crown each pavlova with King Island Dairy Pure Cream, pile with raspberries and chocolate.
