Chocolate Raspberry Pavlova

Preparation 20min Cooking 1h10min Servings 10

 
 

Ingredient

Pavlova

  • 6 egg whites

  • Pinch salt

  • 1¾ cups of fine sugar

  • 3 tablespoons natural unsweetened cocoa powder

  • 1 teaspoon red wine vinegar

  • 2 ounces bittersweet chocolate, finely chopped

Mascarpone

  • 8 ounces (1 cup) of cold mascarpone cheese

  • 1½ cups of cold heavy whipping cream

  • ¼ cup sugar

  • 1 teaspoon vanilla extract

Topping

  • 1½ cups of fresh raspberries

  • 2 ounces of bittersweet chocolate, grated or shaved into curls (optional)

 
 
 
 

Preparation

  1. Preheat your oven to 300°F. Line a baking sheet with parchment paper. Take a dark marker and draw a 9-inch diameter circle on the parchment paper, tracing around a 9-inch cake pan or plate. Flip the paper over to ensure your meringue won't come into contact with the marker.

  2. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites and salt on medium speed until soft foamy peaks form, approximately one minute. Increase the speed to medium-high and slowly add the sugar, continuing to beat until stiff peaks form, about 8-9 minutes. The meringue should have a glossy finish.

  3. Pass the cocoa powder through a sieve or sifter and incorporate it into the meringue. Add the vinegar and chopped chocolate. Using a large rubber spatula, gently fold the mixture until thoroughly combined, resulting in a light mocha color with no visible white or brown streaks.

  4. Secure the parchment paper to the baking sheet by applying a bit of meringue under each corner. Pile the meringue onto the parchment inside the circle. With a spatula or butter knife, spread the meringue to fill the circle, smoothing the top and sides slightly without overworking it. Place it in the oven and bake for 65 to 75 minutes, or until the meringue is puffed and uniformly crisp, yet still slightly wobbly underneath when touched in the center. Don't be concerned if the top develops cracks; they'll be covered with whipped cream later. Turn off the oven, prop the door open, and allow the meringue to cool to room temperature for at least 30 minutes. Gradual cooling prevents excessive collapsing.

  5. Before serving, carefully peel the meringue off the parchment paper and position it on a serving platter. In a medium bowl, whip the mascarpone cheese, heavy cream, and vanilla on medium speed until just combined. Gradually add the sugar and continue beating until it holds soft, pillowy peaks. Be cautious not to overbeat; it should not become too stiff or grainy. Pile the mascarpone cream onto the meringue and gently spread it out about 1 inch from the edge, without worry if the meringue cracks in the process. Top the pavlova with raspberries and sprinkle shaved chocolate over it. Cut the pavlova into wedges, wiping the knife in between slices, and serve.

    Note: If you lack superfine sugar, place regular granulated sugar in a food processor and pulse until fine, approximately 30 seconds. Note: This pavlova can be prepared in advance and assembled up to 12 hours ahead of time. Store it in the refrigerator.