Raspberry Pavlova
Ingredients
- 3 egg whites
- 1 cup extra fine sugar
- 4 tbsp cocoa
- 1 dark chocolate bar
- whipped cream
- raspberries
- icing sugar
Directions
1. In a bowl whisk 3 egg whites stiff.
2. Add 1 cup of extra fine sugar, 1 dessertspoon at a time until thick and glossy.
3. Add 4 tbsp of cocoa - sieve it in and fold. Fold in chunks of dark choc (approx. half a bar.)
4. Spread out onto a baking tray lined with silicon paper. Bake at about 275 for about 20 mins keep checking.
5. When cool turn out onto another piece of silicon paper, add whipped cream and raspberries and fold over lengthways. Put into fridge to set with paper like a sausage. Remove paper. Sprinkle with icing sugar and shaved chocolate.
OAC Dean's Office staff tried this for themselves and offered up a few suggestions:
- Pavlova is a tough one to master, don't get discouraged if it isn't perfect. It will still taste great.
- Use an electronic beater if possible or be prepared to get a tough arm workout.
- We didn't fold ours and kept it as is. Use your own judgement on how you want to present it!