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Chocolate Pavlova from "cook Yourself Thin"

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“I made this last night and thought I had died and gone to heaven. Sooo delicious and amazingly good for you. Even my boyfriend loved it! I used fresh strawberries in place of the raspberries but you could use what you love.”
READY IN:
2hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
  2. 2. Whisk the egg whites and salt on high speed until they hold their shape. Add the lemon juice and whisk just to incorporate. Add the sugar gradually until the mixture stands in firm peaks. Sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula (3 turns). Do not overmix or you will lose the rippled effect. Pour the meringue onto the parchment-lined sheet pan in an oval shape, roughly 2 inches high. Place into the bottom of the oven and bake for 1 hour and 15 minutes.
  3. 3. Switch off the oven without opening the door and leave the pavlova in the turned-off oven for 1 hour. Remove and set aside.
  4. 4. For the topping: Whisk the whipping cream and 1 tablespoons confectioners' sugar into semi-stiff peaks and spoon on top of the pavlova. Sprinkle with raspberries and shaved chocolate before serving. Finish with drizzled chocolate.

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