Active Time
20 MIN
Total Time
2 HR
Yield
Serves : 8
© Joy the Baker

How to Make It

Step 1    

Preheat the oven to 300° and position a rack in the center of the oven. Draw an 8-inch circle on a sheet of parchment paper and invert it on a baking sheet.

Step 2    

In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites, salt and cream of tartar at medium-high speed until soft peaks form. Gradually beat in the sugar at high speed until the whites are stiff and glossy, 3 minutes. Beat in the vanilla and bourbon. Add the cocoa nibs and beat until just incorporated. Spread the meringue on the paper in an 8-inch round.

Step 3    

Bake for 1 hour and 10 minutes, until the surface is dry and lightly browned and the center is still a bit soft. Let cool completely on the baking sheet, 30 minutes.

Step 4    

Transfer the Pavlova to a board. Drizzle with the chocolate and top with the raspberries. Cut the Pavlova into 8 wedges and serve.

Notes

Cocoa nibs are available at specialty food shops.

One serving: 139 cal, 3 gm fat, 1.3 gm sat fat, 26 gm carb, 4 gm fiber, 2 gm protein.

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