Chocolate Pavlova With Shaved Chocolate And Raspberries

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Perfectly crispy on the outside and soft and creamy on the inside! Calories per serving: 337

Preparation time: 20 minutes
Cooking time: 75 minutes
Yield: 6-8

Preheat the oven to 300F and line a baking sheet with parchment paper.
Whisk the egg whites and salt on high speed until they hold their shape.
Add the sugar gradually until the mixture stands in firm peaks. Add the lemon juice and whisk just to incorporate.
Sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula, just to combine.
Pour the meringue onto the parchment-lined sheet pan in an oval shape, roughly 8cm by 12 cm and 4cm high. Place into the bottom of the oven and bake 1 hour and 15 minutes.
Switch off the oven without opening the door and leave the pavlova in the turned-off oven for one hour. Remove and set aside.
For the topping, whisk the whipping cream into semi-stiff peaks and spoon on top of the pavlova. Sprinkle with raspberries and the chocolate shavings before serving, and drizzle with chocolate.

When mixing meringue make sure your bowl and beaters are completely clean.
It is important not to handle the pavlova mixture too much or you will knock out the air and flatten the pavlova.
Do not open the oven door during baking to ensure a crisp outside and the gooey inside.
Pavlova is easiest to cut and serve with a serrated knife.