Nigella's Chocolate & Raspberry Pavlova | Forever Summer With Nigella

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.

In a clean bowl, beat egg whites until soft peaks form.

Gradually add granulated sugar, continuing to beat until stiff peaks form and the mixture is glossy.

Gently fold in cornstarch, vinegar, and vanilla extract until just combined.

Spoon the meringue onto the prepared baking sheet, shaping it into a round disk with a slight well in the center.

Bake for 1 hour, then turn off the oven and let the pavlova cool completely inside with the door ajar.

Melt dark chocolate in a microwave or double boiler until smooth; let cool slightly.

Whip heavy cream with powdered sugar until soft peaks form.

Spread whipped cream over the cooled pavlova base.

Drizzle melted chocolate over the cream and top with fresh raspberries and mint leaves.

Garnish with dark chocolate shavings before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens