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chocolate raspberry pavlova stack
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Ingredients
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Step by step
Method
5 steps
- 1
Preheat oven to 250 degrees F.
- 2
Line the baking sheets with parchment and draw and 8-inch circle in each one with a bow or cake pan and use that to outline it.
- 3
Whisk egg whites until stiff, then add sugar a spoonful at a time, beating in well after each addition. It takes patience. Sprinkle over the cocoa and vinegar and fold in gently but firmly.
- 4
Divide the meringue disks among the 3 circles, spreading evenly. Don’t worry about beating the air out of them.
- 5
Cook for 1 hour, then turn off the oven, leaving the meringues until cool. If you keep them in an airtight container in-between parchment paper they will keep for a week. Taste for salt and serve when it looks done.