Inside a mixing bowl, beat the
. Add in the
Caster Sugar (1/2 cup)
a little bit at a time while beating the entire mixture together.
Add in the
Vanilla Extract (1/2 Tbsp)
Corn Flour (1/2 Tbsp)
Distilled White Vinegar (1 tsp)
Unsweetened Cocoa Powder (1/4 cup)
Milk Chocolate (1/3 cup)
, and combine everything together.
On a baking tray lined with some baking paper, form the mixture into a rectangular cube shape. Put the tray inside a preheated oven 180 degrees C (350 degrees F), and as soon as you do, turn the temperature down to 150 degrees C (300 degrees F). Bake for about 1 hour and 30 minutes.
Inside a blender, mix together the
Fresh Raspberries (1 cup)
Powdered Confectioners Sugar (1 Tbsp)
Cover the pavlova with the whipped
Thickened Cream (2 1/2 cups)
, and pour over with the raspberry sauce. Serve and enjoy!