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Cocoa nib pavlova with raspberries



  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon bourbon
  • 3 tablespoon cocoa nibs (see note)
  • 1 ounce bittersweet chocolate, melted
  • 2 cup raspberries


Baking Directions:


Preheat the oven to 300° and position a rack in the center of the oven.

Draw an 8-inch circle on a sheet of parchment paper and invert it on a baking sheet.

2. In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites, salt and cream of tartar at medium-high speed until soft peaks form.

Gradually beat in the sugar at high speed until the whites are stiff and glossy, 3 minutes.

Beat in the vanilla and bourbon.

Add the cocoa nibs and beat until just incorporated.

Spread the meringue on the paper in an 8-inch round.

3. Bake for 1 hour and 10 minutes, until the surface is dry and lightly browned and the center is still a bit soft.

Let cool completely on the baking sheet, 30 minutes.

4. Transfer the Pavlova to a board.

Drizzle with the chocolate and top with the raspberries.

Cut the Pavlova into 8 wedges and serve.


Cocoa nibs are available at specialty food shops.