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Receta Chocolate Raspberry Pavlova

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A gorgeous Chocolate Meringue base topped with cream and raspberries - Nigella Lawson recipe

Raciónes: 8-10
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Ingredientes

Cost per serving $1.67 view details

Direcciones

  1. Preheat the oven to 180°C/gas mark 4 and line a baking tray with baking parchment.
  2. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
  3. Sprinkle over the cocoa and vinegar, and the chopped chocolate.
  4. Then gently fold everything until the cocoa is thoroughly mixed in.
  5. Mound on to a baking sheet in a fat circle approximately 23cm in diameter, smoothing the sides and top.
  6. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2 and cook for about one to one and a quarter hours.
  7. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers.
  8. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
  9. When you're ready to serve, invert on to a big, flat-bottomed plate.
  10. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries.
  11. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries' luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 136g
Recipe makes 8 servings
Calories 222  
Calories from Fat 144 65%
Total Fat 16.26g 20%
Saturated Fat 9.7g 39%
Trans Fat 0.01g  
Cholesterol 43mg 14%
Sodium 29mg 1%
Potassium 230mg 7%
Total Carbs 17.3g 5%
Dietary Fiber 5.1g 17%
Sugars 7.86g 5%
Protein 3.36g 5%
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