Individual Chocolate Raspberry Pavlovas
Individual sized chewy chocolate meringues topped with whipped cream, raspberry compote and fresh raspberries
Equipment
- 1 Large mixing bowl
- 1 Electric whisk or stand mixer with whisk attachment
- 1 Bowl
- 1 Small sieve
- 1 Flat baking tray
- 1 soup or dessert spoon
Ingredients
Chocolate Meringue
- 100 grams egg whites
- 100 grams caster sugar
- 150 grams icing sugar
- 10 grams cornflour
- 35 grams cocoa powder
Raspberry Compote
- 250 grams raspberries fresh or frozen
- 50 grams caster sugar
Whipped Cream
- 250 grams cream
- 20 grams icing sugar
- 200 grams raspberries, fresh or frozen optional, for decoration
- 20 grams melted dark chocolate optional, for decoration
Instructions
Chocolate Meringue
- Preheat oven to 130°c (260°c) or 120°c (340°c) if fan assisted.
- In a large mixing bowl, add the egg white and caster sugar. Whisk on high speed for 4-5 minutes until the eggs have doubled in size and started to become thick.
- In another bowl, mix together the icing sugar and cornflour.
- Using a dessert spoon, add a large spoonful at a time to the egg whites, whisking well in between additions.
- Once all the icing sugar mix has been added, return the speed to high and whisk for another 4-5 minutes until the meringue has become stiff and glossy.
- Sieve the cocoa powder into the meringue and mix for 30-60 seconds until fully combined and no lumps of cocoa remain.
- Transfer the chocolate meringue to a piping bag, if you have one.
- Pipe out even circles of meringue on to a flat, lined baking tray with a little space in between.
- Using a spoon, gently flatten the middles to create a little well in the middle.
- Bake for 30-40 minutes or until the meringues can be gently lifted off the tray without sticking.
- Remove from the oven and allow to cool completely before decorating.
Raspberry Compote
- In a small saucepan, add the raspberries and sugar.
- Cook on a medium heat for 4-5 minutes, stirring often until it starts to thicken just slightly. Pour into a bowl and leave to cool completely.
Whipped Cream
- In a mixing bowl, add the cream and icing sugar. Whisk together until the cream just barely makes stiff peaks. This means the cream will hold it's own shape when mixed.
- When everything is cooked and completely cooled, add generous dollops of cream onto the chocolate meringue. Spoon over some raspberry compote and finish with fresh raspberries and a drizzle of melted dark chocolate.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.