Chocolate Raspberry Pavlova
Author: 
Recipe type: Dessert
Cuisine: Russian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This indulgent chocolate raspberry pavlova is filled with sweet raspberry curd and topped with fresh raspberries and handy chocolate sauce.
Ingredients
For the Pavlova
  • 6 large egg white
  • 4 teaspoons Low Carb Brown Sugar
  • 2 tablespoons THM Sweet Blend
  • ½ teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
Instructions
  1. Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sweeteners, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
  2. Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
  3. Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
Nutrition Information
Serving size: 1 slice Calories: 189 Fat: 16g Carbohydrates: 10g Sodium: 197mg Fiber: 3g Protein: 5g Cholesterol: 191mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/chocolate-raspberry-pavlova/