Individual Chocolate and Raspberry Pavlovas

Individual Chocolate and Raspberry Pavlovas


These individual pavlovas are a mix of vanilla and chocolate meringue which is then covered in whipped cream, topped with fresh raspberries and dusted with cocoa.


Individual Chocolate and Raspberry Pavlovas
Prepares: 4 pavlovas
  • Preparation time: 20 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115g (4 oz) caster sugar/white sugar (½ cup + 1 tbsp)
  • ½ tsp vanilla extract
  • 7g (/¼ oz) cocoa powder (1 tbsp)
  • 150ml (5 fl oz) double/whipping or heavy cream (⅔ cup)
  • 14g (½ oz) icing/powdered sugar (1½ tbsp)
  • 115g (4 oz) raspberries (1 cup)

  • Equipment
  • large baking sheet/tray lined with baking parchment

  1. Method
  2. Preheat the oven to 140°C (275°F) gas 1.

  3. Whisk the egg whites until firm peaks form. Gradually add the sugar, one spoonful at a time, whisking well after each addition, until stiff. Add the vanilla and continue whisking until the mixture is thick and glossy.

  4. Using a metal spoon, spoon a third of the meringue into another bowl and sift over 2 teaspoons of the cocoa powder. Gently fold the cocoa into the meringue.

  5. Spoon the cocoa meringue over the white meringue and then, using the metal spoon, fold together once to create a rippled effect.

  6. Put a little dab of meringue on the four corners of the baking sheet/tray and top with the baking parchment. (This will help the lining stay in place.) Spoon the meringue into four mounds on the baking parchment and bake for 1 hour and fifteen minutes, until the meringue is crisp on the outside and peels away easily from the parchment. Cool on a wire rack.

  7. Divide the meringues between four serving dishes. Then whisk the cream and icing sugar together until soft peaks form and spoon over the meringues. Top with the raspberries and then dust with the reserved cocoa powder using a small sieve.

Updated: September 8, 2017

Floating Islands Dusted with Cocoa

Floating Islands Dusted with Cocoa


Floating Islands make a  lovely light dessert where poached meringues float on a creamy crème anglaise and are dusted with cocoa powder.


Floating Islands Dusted with Cocoa
Prepares: 4 servings
  • Preparation time: 35 minutes

  • Ingredients
  • For the crème anglaise
  • 200ml/7 fl oz milk
  • 200ml/7 fl oz double cream/whipping cream
  • ½ tsp vanilla bean paste, or vanilla extract
  • 4 eggs, large (U.K.)/extra large (N.A.), yolks only (reserve 3 egg whites for the meringue)
  • 85g/3 oz caster sugar/fine white sugar

  • For the meringues
  • 3 eggs, whites only
  • 85g/3 oz caster sugar/fine white sugar

  • To serve
  • cocoa powder for dusting

  • Equipment
  • deep sided sauté pan with lid

  1. Method
  2. For the poaching liquid
  3. This will become the crème anglaise. Pour the milk and cream into the pan and stir in the vanilla bean paste or vanilla extract. Bring to a simmer over a low heat. Now make the meringue.

  4. For the meringues
  5. In a large grease-free bowl, using an electric hand whisk on fast speed, whisk the egg whites until stiff peaks form (or use the whisk attachment on a food mixer). Then gradually whisk in the sugar, one tablespoon at a time, until the meringue is stiff and glossy. 

  6. Have a glass or jug of water to hand. Using two tablespoons, shape eggs from the meringue mixture, dipping the spoons in the water to help shape them and keep them smooth. Place the meringue eggs in the poaching liquid as you go. There should be enough meringue to make 8 eggs. Cover the pan and, over a very low heat, poach the meringue eggs for about 4–5 minutes, flipping them over halfway through. Make sure the poaching liquid doesn’t boil or the meringues will puff up and then collapse. Using a slotted spoon, transfer them to a wire rack covered with paper towel to drain. 

  7. For the crème anglaise
  8. Strain the poaching liquid through a sieve into a large jug. 

  9. In a large bowl, whisk the egg yolks and sugar together until pale and fluffy, about 2–3 minutes. Pour over the warm poaching liquid, whisking continuously. Then pour the mixture into a clean heavy-based pan and cook over a very low heat for 3–4 minutes, stirring continuously, until smooth and thick enough to coat the back of a spoon. Remove from the heat.

  10. To serve
  11. Divide the crème anglaise between each serving bowl and then float two meringue eggs on top of each one. Decorate the eggs with a dusting of cocoa powder.