Chocolate pavlova with raspberries recipe

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One of the most popular desserts in the Field Kitchen, this is well worth the effort involved. Just remember, it will serve about 15 people, so make it for a crowd. If the berries are very tart, mix with extra icing sugar.


  • 250 ml creme fraiche
  • 250 ml double cream
  • 200 g raspberries
  • 1 teaspoon icing sugar
For the Meringue
  • 5 egg whites
  • 300 g caster sugar
  • 3 drops of vanilla extract
  • 1 teaspoon wine vinegar
  • 1 teaspoon cornflour
  • 2 teaspoons cocoa powder
For the Chocolate Layer
  • 450 g dark chocolate
  • 300 ml double cream
How to Make It
  1. First make the meringue. With an electric beater, whisk the egg whites until just stiff, then gradually add the sugar, a tablespoon at a time, whisking after each addition until stiff peaks are formed. Fold in the rest of the ingredients until the cocoa is mixed through the egg white.
  2. Line a large baking sheet with baking parchment. Shape the meringue into 2 circles on the parchment, each about 25 cm in diameter and 2 cm deep. Place in an oven preheated to 120°C/Gas Mark ¼ and leave for 1½ hours, until the meringue is firm to the touch. Turn the oven off and leave the meringue in it for 30 minutes.
  3. Using a heavy knife, cut the dark chocolate into very small pieces and place in a bowl. Heat the cream to boiling point and pour it over the chocolate. Stir together, being careful not to over mix or the mixture will split. If the chocolate doesn’t combine with the cream and there are still a few lumps, place the bowl over a pan of simmering water and stir carefully until smooth. When the chocolate mix is ready, spread it over the 2 meringue discs and chill until set.

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