Chocolate and raspberry pavlova

• 

  Step 1

  In a small bowl, combine the first amount of sugar, cocoa, salt and cornstarch.

• 

  Step 2

  Place the egg whites in the mixer bowl and beat at medium speed. When the whites become frothy, increase the speed and gradually add the second quantity of sugar.

• 

  Step 3

  When the meringue forms a "bird's beak" on the whisk, reduce to medium speed and add the sugar, cocoa, salt and cornstarch mixture. When incorporated, add lemon juice.

• 

  Step 4

  On a sheet of baking paper, divide the meringue into 4 mounds. Form 4 small "nests" with the back of a spoon.
  Bake for 1 hour at 120°C, then leave to cool.
  Set aside to cool.

• Baking information
  • Temperature

    120°C 248°F
    °C °F
  • Heat rotary
  • Baking time 1 h 00

Raspberry compote

• 

  Step 5

  Place all compote ingredients in a saucepan. Bring to the boil. Remove from heat and set aside in the fridge.

Crème fouettée au chocolat blanc

• 

  Step 6

  In a small saucepan, bring the first quantity of cream to the boil. Pour the cream over the chopped white chocolate.

• 

  Step 7

  Mix until smooth and creamy. Chill in the fridge for 5 minutes (do not leave any longer, as the chocolate should not solidify).

• 

  Step 8

  Meanwhile, whip the second quantity of cream until it forms a "bird's beak". Whisk in the cooled white chocolate mixture. Set aside in the fridge.

Assembling

• 

  Step 9

  Place one meringue on each plate.

• 

  Step 10

  Add a quarter of the raspberry compote and a large spoonful of cream.

• 

  Step 11

  Garnish with chopped dark chocolate and fresh raspberries.