Chocolate and raspberry pavlova
Searching for a delicious and elegant Valentine’s Day dessert? Try our Chocolate and Raspberry Pavlova recipe for an unforgettable evening. Originating from New Zealand and Australia, the Pavlova is a delightful combination of crisp meringue and smooth whipped cream, topped with fresh fruit. This chocolate-framboise version adds a rich and tangy twist, making it a perfect sweet treat to share with your loved one.
Preparation 1 h 15
Baking 1 h 00
White chocolate whipped cream
This recipe is a collaboration with Kassandra Pietropaolo, a certified Les Chats Gourmets chef.
You can support by leaving a comment 😻.
Rate this recipe
Your feedback is important as it allows us to improve and make the recipes even better.
They keep well separately for 3 to 4 days. So it’s an ideal recipe to make ahead and only have to assemble when you’re ready to feast.
See also our Pavlova with citrus and exotic fruits.
If the meringue is cooked through, it will peel off the parchment paper easily. If it still sticks, bake for a further ten minutes.
- Baking information
Baking time 1 h 00