Individual Chocolate Pavlovas
Author: 
Recipe type: Dessert
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A summer dessert of individual chocolate pavlovas served with whipped vanilla cream and fresh raspberries.
Ingredients
  • 4 large egg whites
  • 1 cup castor sugar
  • 2 tbspns cocoa, sieved
  • 1 tsp white vinegar
  • 300mls thickened cream
  • 1 tbspn icing sugar
  • 1 vanilla bean scraped
  • 1 punnet fresh raspberries
Instructions
  1. Preheat oven to 140C (285F).
  2. Line a baking tray with baking paper. Draw 6 x 6cm circles on the paper.
  3. In a clean, dry bowl (preferably stainless steel) beat egg whites until soft peaks form. Gradually add the sugar and continue beating until thick and glossy.
  4. Fold in cocoa and vinegar.
  5. You can pipe the meringue onto the circles for a neat look or create rustic blobs by dolloping the meringue onto the circles. I usually go with the rustic look as cleaning piping bags is a bother.
  6. Place the pavlovas in the oven and cook for 50 minutes (or until dry to touch).
  7. Open oven door and allow to cool (do not leave oven door closed or the marshmallow centre will dry out. Do not remove from oven or pavlovas will crack).
  8. Just before serving, top with whipped cream and berries.
  9. For the cream:
  10. Whisk together the cream, icing sugar and scraped vanilla bean until soft peaks form.
Recipe by Hotly Spiced at http://hotlyspiced.com/individual-chocolate-pavlovas-and-the-chocolate-game/