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Chocolate pavlova with raspberries

 
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Chocolate pavlova with raspberries

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate

A mouth-watering Chocolate pavlova with raspberries recipe.
INGREDIENTS

6 egg whites
1½ cups (330g) caster sugar
¼ cup (25g) cocoa powder, sifted
1 teaspoon balsamic vinegar
50g dark chocolate, chopped finely (Lindt)
2 cups (500g) mascarpone
¼ cup (60ml) milk, approximately
240g fresh raspberries (or strawberries)
dark chocolate curls, extra
METHOD

Preheat the oven to 160°C/140°C fan-forced. Line a large oven tray with non-stick baking paper; mark a 22cm circle on paper. Grease and dust with cornflour, shake away excess.

Beat egg whites in a large bowl with an electric mixer until soft peaks form, gradually add sugar, beat until dissolved between additions.
When sugar is dissolved, gently fold in sifted cocoa, vinegar and chopped chocolate.

Spoon mixture onto prepared tray inside circle, smooth the sides and top of pavlova.

Place pavlova in oven and immediately reduce the temperature to 120°C/100°C fan-forced. Bake for about 1¼ to 1½ hours or until dry to touch. Turn oven off and cool pavlova in the oven with the door ajar.

Just before serving, place pavlova onto serving plate. Place mascarpone in a bowl, gently whisk in enough milk to form a soft consistency. (Mascarpone varies in texture so add gradually and only if needed.) Spoon mascarpone mixture on top of pavlova and sprinkle with berries. Decorate with extra chocolate, if desired.
Not suitable to freeze or microwave.

Photography by John Paul Urizer. Food styling by Marie-Helene Clauzon.
Cake stand from House.

This month's prize recipe is from Kimberly Astill of Montmorency, Victoria. "This Chocolate pavlova with raspberries is reserved for special occasions, as it has rich, intense flavours. It's a great update of an old favourite," says Kimberly who shares her deliciousrecipe with us. Also available on page 250 of the October Issue of the magazine.
 
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User comments
I have made this several times. I do not add balsamic vinegar. I use white vinegar as you do in most pavlova recipes. (in particular I use the basic Margaret Fulton one) I do not add chopped chocolate , too heavy for marshmallow. I add cocoa and fold in at the end. I add chocolate and coffee to the cream and top with raspberries and shaved chocolate on top. when not having shaved chocolate I have drizzled chocolate back and forwards over pavlova in a striped effect instead. this has become our family favorite and strawberries can also be used.
Tried to make this recipe twice now, followed the instructions to the letter and both times it was a disaster. Looks great out of the oven but too soggy in the middle. (even tried a longer cooking time) Never usually have trouble with Meringues.
im sure the balsamic will give it a dif kind of sweetness and colour, although i feel it saying fold it in after all the wisking may be off, as it hellps the egg whites turn, thats why we use vinegre in a pavlova. looks taisty i think i might go pop one in theoven
Is it really meant to be balsamic vinegar or white wine vinegar?
Not all original. Reminds me of the pavlova featured in Nigella Lawson's Forever Summer - except that here the cream is replaced with mascarpone.
I made this pavlova for a family birthday. It was a huge success. Not a crumb was left. I replaced the Lindt chocolate with callebraut and as no raspberries were in season at the time, I made a coulis with frozen raspberries and poured it over the top. I also find mascapone very rich so I replaced that with whipped cream. Delish!

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