Turn a cloud into dessert. This amazing dessert features a light and crisp meringue topped with cocoa whipped cream, fresh raspberries and a chocolate drizzle. Chocolate raspberry pavlova may be your new favorite dessert!
Using a pencil, trace around a 9-inch pan or bowl on a piece of parchment. Place pencil mark down on a baking sheet.
In a small bowl, mix together sugar and corn starch.
In mixer bowl, beat together egg whites, cream of tartar and salt with whisk attachment until foamy.
Slowly add in sugar mixture. Turn the speed up to medium-high and beat until stiff and glossy.
Carefully fold in vanilla.
Pile meringue into the center of the circle your drew on the parchment. Spread evenly toward the edge using the circle as your guide.
Place in the oven and immediately turn the oven down to 250 F. Bake for 1 hour and 15 minutes.
Turn oven off, but leave the meringue in the oven until completely cool. Once completely cool you can prepare pavlova immediately or carefully wrap meringue until ready to use.
Whipped Cream
In a medium bowl, stir together cocoa powder and powdered sugar.
Stir in about a tablespoon of cream until smooth. This step will help get any lumps out of the dry ingredients.
Stir in the rest of the cream. Slowly increase the speed of the mixer until it is on high.
Whip until you have stiff peaks. Once you have soft peaks, check the whipped cream every 10 seconds or so to make sure you don't overwhip the cream.
Spread over the center of the meringue circle, leaving a small border of exposed merengue around the edges.
Arrange raspberries over the whipped cream.
Melt chocolate chips and stir in coconut oil. Drizzle over pavlova and serve!