chocolate and raspberry pavlovas
Print Email Pinterest Pin It
chocolate and raspberry pavlovas
  • 150 ml eggwhite (approximately 4 eggs)
  • 1 cup (220g) caster (superfine) sugar
  • 2 tablespoons cornflour (cornstarch), sifted
  • 2 teaspoons white vinegar
  • 100g dark chocolate, melted
  • 1 cup (250ml) single (pouring) cream
  • 300g raspberries
  • icing (confectioner's) sugar, to dust