This chocolate pavlova is the perfect dessert to finish off any special meal! Deliciously soft, sweet, chocolatey meringue topped with whipped cream and raspberries, it’s the dessert of any chocolate lovers dreams!
A Nigella Lawson recipe, given a fair trade twist – this is easy to make and even easier to eat! Watch as it disappears as if by magic!
Ingredients:
For the chocolate meringue base:
6 large free range egg whites
300g Fairtrade caster sugar
3 tbsp Equal Exchange Fairtrade cocoa powder (sieved)
1 tsp balsamic vinegar (or red wine vinegar)
50g Fairtrade dark chocolate
For the topping:
500ml double cream
500g fresh raspberries
3 tbsp fair-trade dark chocolate (coarsely grated)
Method
- Preheat the oven to 180°C/160°C fan and line a baking tray with baking parchment.
- Beat the egg whites in a large clean bowl until satiny peaks form, and then beat in the sugar a spoonful and a time until the meringue is stiff and shiny. Sprinkle over the cocoa power and vinegar and add the chopped chocolate. Gently fold everything together until the cocoa is thoroughly mixed in.
- Mound on to a baking sheet in a fat circle (approximately 23cm / 9 inches in diameter), smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/130°C Fan and cook for about one to one and a quarter hours. When it’s ready it should look crisp around the edges and on the sides and be dry on top. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
- When you’re ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate and sprinkle over the top.
We hope you enjoy creating this delicious dessert for your next dinner party! You are sure to be very popular when you produce it!
