Chocolate Raspberry Pavlova

[Raine]

Chocolate Raspberry Pavlova

Serves 8.

6 egg whites
1 cup sugar
3 tablespoons unsweetened cocoa, sifted
1 teaspoon balsamic or red wine vinegar
2 ounces bittersweet chocolate, finely chopped
Topping:

2 1/4 cup heavy cream
1 pint raspberries
2 to 3 tablespoons coarsely grated bittersweet chocolate

PREHEAT oven to 350 degrees. Line a baking sheet with parchment paper or nonstick foil.
BEAT the egg whites with an electric mixer until soft peaks form when you lift the beaters. Beat in sugar a spoonful at a time, until the meringue is stiff and shiny. Sprinkle the cocoa, vinegar and chocolate over the meringue. Fold together gently with a rubber spatula until mostly blended.

MOUND the meringue on the baking sheet and shape into a fat circle about 9 inches around. Smooth the tops and side.

PLACE in oven and immediately reduce heat to 300 degrees. Bake about 1 hour 15 minutes, until it's crisp around the sides and dry on top but still feels a little soft in the middle when you press it with your finger.

TURN off the oven and prop the door slightly open with the handle of a wooden spoon. Let the meringue cool completely in the oven, several hours or overnight.

INVERT the meringue on a large platter. Beat the cream until thick. Pile on top of the meringue and top with the raspberries. Sprinkle the chocolate over the top. Cut in wedges to serve.

[mrsmac]

Yum that sounds great, even here in the home of the pavlova I've never seen a recipe like that (its probably sacreligious or something lol) I am definitely making this. Thanks heaps.