Chocolate Raspberry Pavlova

The pavlova, that airy dessert made from crisp meringue shell topped with whipped cream and fruit, is quintessentially Australian—at least according to the Australians.

New Zealanders would beg to disagree.

The sibling rivalry between Australia and New Zealand is best exemplified when talking about the origins of this delicious dessert. It has long been a point of contention for the neighboring countries. Both squabble over the minute details about how the pavlova or affectionately called "pav" came to being. Both countries can agree that the dessert is named after the illustrious Russian ballerina Anna Pavlova that toured both countries in the 1920s.

There are many variations of the classic Australian pavlova which is usually a thick vanilla merengue topped with double cream (whipped cream) and fruit. My aunt however makes a delicious chocolate pavlova that has chocolate chunks on the inside. I tried my best to emulate her amazing creations and below I have attached the recipe on how to make it.

My uncle Ramiro (who is Chilean) also makes a killer pavlova. His take on the dessert is much more traditional as he tops his with passionfruit and cream. His incredible edible creations are the pinnacle of my childhood. I spent almost all of my Thanksgivings and big celebrations with him and his wife Kimberly who are family here in the US. He definitely has shaped my understanding of cooking and is a constant source of inspiration for me. Below I have attached the pav that he made last Thanksgiving.

RECIPE:

INGREDIENTS

Serves: 8-10

FOR THE CHOCOLATE MERINGUE BASE

• 6 large egg whites

• 1½ cups superfine sugar

• 3 tablespoons unsweetened cocoa (sieved)

• 1 teaspoon balsamic vinegar (or red wine vinegar)

• 2 ounces bittersweet chocolate (finely chopped)

FOR THE TOPPING

• 2 cups heavy cream

• 1 pound raspberries

• 3 tablespoons bittersweet chocolate (coarsely grated)

METHOD

1. Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF and line a baking tray with baking parchment.

2. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/130°C Fan/gas mark 2/300ºF and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.

3. When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries' luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.