Quick Chocolate Pavlova
70% authentic · Modern Fusion
A simplified and quicker version of Pavlova, incorporating cocoa powder into the meringue for a chocolatey twist, topped with chocolate whipped cream and fruit.
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Ingredients
- Egg whites3 large
- Caster sugar200g
- Cocoa powder2 tbsp
- Cornstarch1 tbsp
- White vinegar1 tsp
- Heavy cream250ml
- Powdered sugar2 tbsp
- Cocoa powder (for cream)1 tbsp
- Chocolate shavingsfor garnish
- Fresh raspberriesfor garnish
- Saltpinch
Steps
- 1
Preheat oven to 160°C (140°C fan/Gas Mark 3). Line a baking sheet with parchment paper.
- 2
Whisk egg whites with a pinch of salt until stiff peaks form.
- 3
Gradually add caster sugar, whisking until thick and glossy.
- 4
Gently fold in the cocoa powder, cornstarch, and white vinegar.
- 5
Spoon the meringue into a rustic round shape on the baking sheet, about 18cm diameter.
- 6
Bake for 40-45 minutes until crisp on the outside. Turn off oven and let cool slightly.
- 7
Whip heavy cream with powdered sugar and 1 tbsp cocoa powder until soft peaks form.
- 8
Top the slightly cooled pavlova with chocolate whipped cream and garnish with chocolate shavings and raspberries.
