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    You are in: Home / Recipes / Chocolate Pavlova With Raspberries and Cream Recipe
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    Chocolate Pavlova With Raspberries and Cream

    Chocolate Pavlova With Raspberries and Cream. Photo by Cupcake-Princess

    1/2 Photos of Chocolate Pavlova With Raspberries and Cream

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Cupcake-Princess's Note:

    This divine dessert is perfect in everyway. You'll just love it!

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees. On a parchment paper lined baking sheet, draw a 9 inch circle with a pencil on the paper, flip over paper so that the pencil makes don't touch the meringue.
    2. 2
      In a large bowl with an electric mixer on high speed beat egg whites until satiny peaks form, then beat in sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle vineger, cocoa, and chocolate over meringue. Gently fold everything together until cocoa is mixed inches.
    3. 3
      Mound the meringue onto the parchment paper within the circle, smoothing the top with a spatuala. Place in oven, then immediatly turn down tempature to 300 degrees and cook for about 1 hour. It should look dry and crisp on top, but look gooey inside. Turn of the oven and open the door slighty, let the pavlova cool completley in the oven.
    4. 4
      When your ready to serve, invert meringue onto a big plate, peel of paper, and top with whipped cream, raspberries, and grated chocolate. Keep leftovers in the fridge.

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    Nutritional Facts for Chocolate Pavlova With Raspberries and Cream

    Serving Size: 1 (70 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 198.1
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 43.2 mg
    Total Carbohydrate 40.8 g
    Dietary Fiber 1.8 g
    Sugars 37.7 g
    Protein 4.0 g

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