Chocolate Raspberry Pavlova

This pavlova adds a new twist to the classic dessert. Oh-so-chocolatey and bursting with ripe berries, no one will be able to resist! Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

Serves 12

Prep 20 minutes

Cook 1 hour 10 minutes

Ingredients

6 egg whites

198 g Natvia (1 cup)

3 tablespoon cacao, sifted

1 teaspoon balsamic vinegar

50 g Natvia Dark Chocolate, finely chopped

Topping:

500 mls thickened cream

250 g fresh raspberries

30 g Natvia Dark Chocolate, grated

Method

Preheat the oven to 180°C and line a baking tray with baking paper.
Beat the egg whites until soft peaks are formed, add the Natvia slowly whilst beating until the meringue is stiff and glossy.
Gently fold through the cacao, vinegar and chopped chocolate.
Spoon the mixture onto the prepared tray so it forms a circle of around 20cm in diameter (it will spread whilst cooking).
Reduce the heat of the oven to 150C and bake for 1 hour 10 minutes. Turn the oven off and open the door slightly. Allow to cool inside the oven.
Whisk the cream to soft peaks and spoon on top of the Pavlova. Top with fresh raspberries and grated chocolate.