Pavlova and party go together like strawberries and cream…
I’ve made pavlova and little meringues many times but I’ve never added cocoa until now…. it’s a revelation.
I haven’t followed a recipe for this so it requires tweaking but my first attempt is very acceptable.
3 medium egg whites
170g caster sugar
4 tbsp cocoa
200 ml double cream
1/2tsp cocoa for dusting
For the meringue whip the egg whites until stiff, add the sugar gradually (I used a food processor), finally pulse the cocoa into the mix.
I imagined the meringue mix to be dark brown but it looks more like milky hot chocolate.
Line a baking tray with greaseproof paper, use a 7″ or 8″ cake tin and draw around it on the paper, turn the paper over. You can still see the outline but no ink will come in contact with the meringue. Pile the meringue onto the paper and gently spread out to the edges of the circle. Bake at 150’c fan for 1 hour. Then turn the oven off and prop the oven door open with oven gloves for the night. Lightly whip the cream and spread over the meringue and scatter the raspberries and juice on top, dust with cocoa and serve.
The meringue is crisp on top but chewy inside. Silky cream and tart raspberries are a lovely contrast.
Thank you for reading