Chocolate and Raspberry Pavlova Stack


Chocolate and Raspberry Pavlova Stack


  • 6 egg whites
  • 11/3 cups caster sugar
  • 1/4 cup cocoa powder
  • 2 tsp balsamic vinegar
  • 600 ml cream, whipped until soft peaks form
  • 2 punnets fresh raspberries
  • Dark chocolate, grated to serve


  1. Preheat oven to 150 degrees Celsius. Using a pencil, mark a 20cm diameter circle on three (or however many layers you wish to make) sheets of baking paper. Line three baking trays with baking paper.
  2. Using an electric mixer, beat egg whites in a large, clean dry bowl until firm peaks form. Add sugar gradually, beating until completely dissolved. Fold through sifted cocoa powder and balsamic vinegar.
  3. Spread meringue on circles on prepared trays. Bake for 45 - 50 minutes or until firm, swapping trays halfway through cooking. Cool meringues in oven with door ajar for two hours.
  4. To assemble place a layer of pavlova, followed by a layer of cream and raspberries and continue until all layers are used. Pile cream and a generous amount of raspberries on the top layer and finish with a light shaving of your favourite dark chocolate.


Ingredients for Chocolate and Raspberry Pavlova Stack

Black Gold - Raw Cacao Powder (125g)

$6.29 ea

Dairy Farmers - Cream Pure (300ml)

$2.49 ea

Gippsland - Cream Double (300ml)

$4.99 ea

Golden Shore Caster Sugar (1kg)

$2.59 ea

Guava Gourmet - Balsamic (250mL)

$15.99 ea

Harris Farm - Cream Pure (300mL)

$2.39 ea

Harris Farm - Cream Pure (600mL)

$3.69 ea

Raspberries (125g punnet)

$2.50 ea