Cocoa Nib Pavlova with Raspberries

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.

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.

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.

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