Raspberry Hazelnut Chocolate Pavlova
  1. PREHEAT oven to 300°F.
  2. BEAT the egg whites until they start to form soft peaks.
  3. WHISK in sugar slowly, spoonful by spoonful.
  4. ADD vinegar and continue to whisk until the mixture has stiff glossy peaks.
  5. FOLD in half (3 oz) of chopped Green & Black’s Pure Dark Chocolate Raspberry & Hazelnut, gently. Do not over mix.
  6. LINE a baking sheet with parchment paper. Place the mixture on the baking tray and create a circular shape. Smooth.
  7. BAKE for 90 minutes or until completely dry to touch. Turn off oven, crack the door and wait until the meringue is completely cooled.
  8. WHIP the cream while the meringue is cooling. Add half of the raspberries and whip until pink and thick.
  9. TOP meringue with cream, fresh raspberries and remaining chopped Green & Black’s Pure Dark Chocolate Raspberry & Hazelnut.
Recipe Notes

Recipes developed by Ailsa von Dobeneck. Ailsa was a student of Le Cordon Bleu London and a contestant on FOX's MasterChef; had a weekly culinary column with the Daily Beast and was a frequent presenter at the Smithsonian; and now lives in Baton Rouge, Louisiana where she recreates historic Gulf Coast recipes. Follow her at thecurioustastebud.com.