Cooking Instructions
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Step 1
Inside a mixing bowl, beat the
Eggs (6)
. Add in the
Caster Sugar (1/2 cup)
a little bit at a time while beating the entire mixture together.
Step 2
Add in the
Vanilla Extract (1/2 Tbsp)
,
Corn Flour (1/2 Tbsp)
,
Distilled White Vinegar (1 tsp)
,
Unsweetened Cocoa Powder (1/4 cup)
, and
Milk Chocolate (1/3 cup)
, and combine everything together.
Step 3
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.
Step 4
Inside a blender, mix together the
Fresh Raspberries (1 cup)
, and
Powdered Confectioners Sugar (1 Tbsp)
.
Step 5
Cover the pavlova with the whipped
Thickened Cream (2 1/2 cups)
, and pour over with the raspberry sauce. Serve and enjoy!
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