6 large egg whites (size 7 eggs)
1 ½ cups caster sugar
1 tablespoon cornflour
1 teaspoon freshly grated nutmeg
2 teaspoons lemon juice
1 teaspoon vanilla paste or extract
½ cup whole skin-on roasted almonds, roughly chopped
1 tablespoon cocoa (I used Valrhona)
300ml cream, softly whipped
2 punnets fresh raspberries
½ cup sliced almonds, toasted
dark chocolate for grating
icing sugar for dusting
Grease 2 large, flat baking trays and line with baking paper.
Preheat the oven to 120°C fan bake.
Whisk the egg whites to soft peaks then gradually add the sugar. Whisk until very thick and glossy and the sugar is fully dissolved. Undissolved sugar will cause the meringue to weep.
Sift the cornflour and nutmeg together over the top of the meringue then add the lemon juice, vanilla and almonds. Using a large metal spoon, gently fold everything together.
Sift half of the cocoa over the top then fold in to just marble it through.
Scoop out 4 large spoonfuls of meringue and place them on one tray, spacing them 4cm apart and keeping the meringue piled high, rather than spreading it flat. Sift the remaining cocoa over the bowl of meringue and fold through. Spoon out 4 more meringues onto the second tray. Rotate the tray in the oven halfway through cooking.
Bake for 1¼ hours until the outside is crisp and the meringues will easily lift off the paper. Turn the oven off and leave the pavlovas to cool completely with the door slightly ajar. Don’t worry if the pavlovas have cracks when cooked. This is normal and they’re not meant to be perfect.
To assemble: Place the pavlovas on serving plates and spoon on the cream. Top with the raspberries and almonds, then grate over the chocolate and a dusting of icing sugar. Makes 8