Oh the irony of trying to get to grips with running and blogging about it and interspersing it with blogs of calorie-filled delights like a chocolate raspberry pavlova.
This is delicious. And easy. All of which makes it a winner in my book. Maybe I should write a book.
This is a Nigella recipe. I don’t think I’ve gone wrong with a Nigella. I find her a little frustrating though because I like oodles of detail in a recipe and I think this is an area where she can be deficient.
- 6 large egg whites
- 300g caster sugar
- 3 tbsp cocoa
- 1 tsp balsamic vinegar or red wine vinegar (I used the latter)
- 50g dark choc finely chopped (I just used dark choice chips)
For the topping
- 500ml double or whipping cream (I used whipping)
- 500g fresh raspberries
- 3 tbsp dark chocolate in curls or coarsely grated - I used a crumbled mini Cadbury Twirl but you could also use
- a crumbled Flake
- Before you pop the meringue in the oven the oven needs to be at fan 160C.
- Beat egg whites until satiny peaks form. I took this to mean solidly silky peaks.
- Add the sugar a spoon at a time whilst beating and stop when peaks are stiff and shiny.
- Add chopped chocolate, vinegar and sieved cocoa. Fold until combined.
- Pop a piece of baking parchment onto a baking tray and draw around a plate or similar to add a 9” circle to the baking parchment.
- Turn the baking parchment drawn circle facing down and elegantly plonk the meringue mixture onto your circle. Gently try and create a 9” circle using your drawn guide and try and make the top flat ish.
- Bung in oven and reduce oven temperature to 140C. Leave for about an hour and a quarter. When cooked the edge should be crispy but the centre should feel a tad squidgy. Turn the oven off at this point, slightly open the oven door but leave your gorgeous meringue in the oven until it is completely cooled.
- Once your meringue is made you can store it in an airtight container for a week before using or you can freeze for longer. If you do freeze it you can use it straight from the freezer (and this is what I did).
- When you are ready to load up your pav then whip cream until thick but soft. Nigella insists you put your meringue on the serving plate with the bottom uppermost. I think this is daft, but you do whatever makes you happy. Plop the cream atop your meringue and then scatter raspberries with gay abandon. Crush/crumble/chop your chocolate and sprinkle over the top.
- Consume with passion.
This is what my meringue looked like before its adornments. I made it a bit bigger than the nine inches which was a mistake because it grew in the oven - worth bearing in mind.