Chocolate Pavlova With Raspberries

Though the origins of the pavlova are sometimes disputed, australia or new zealand, there is no doubt that this dessert from down under is a treat. this particular variation comes from canadian living on yields a delectable crisp shell and a soft gooey center. Worried about the calories? my friends on the aussie/nz inform me its best to use less whipped cream than to use lower calorie substitute. Guessing you could make some elegant individual pavlovas but would need to adjust baking time.

Steps

Preheat oven to 275 degrees , placing rack at the center of your oven.

Place an 8 or 9 inch cake pan on a sheet of parchment paper and trace around the rim using a pen.

Place the parcment on a cookie sheet penciled side down - facing the baking sheet.

If you are using regular sugar , place it into the bowl of a food processor and blend for 30 seconds to get a finer granule.

Remeasure out 1 1 / 4 cups and discard any excess.

Using a mixer , whisk the egg whites until foamy.

Add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks.

Add the sugar , a tablespoon at a time , and continue to beat until the meringue holds stiff peaks.

Gently fold in the vinegar and vanilla extract.

Sift the cocoa powder and cornstarch over the top of the meringue and , using a large spatula , fold together.

Lastly , fold in the chopped chocolate.

Gently spread the meringue inside the circle drawn on the parchment paper , smoothing the edges.

While spreading cr.

Ingredients

egg whites, cream of tartar, superfine sugar, white vinegar, pure vanilla extract, cornstarch, dutch-processed cocoa powder, bittersweet chocolate, heavy whipping cream, sugar, raspberries