Individual Chocolate & Raspberry Pavlovas

Cameron’s Mum made the starters and main course for the Christmas dinner – which were delicious. I made chocolate meringues or as the recipe calls them “Chocolate and Raspberry Pavlovas” for dessert. They are a lovely twist on the traditional plain meringues and well worth a try as they are rather yummy! The recipe came from the Good Housekeeping magazine.

Recipe for Chocolate and Raspberry Pavlovas


Individual Chocolate Pavlovas

  • 4 medium egg whites
  • 225g (8oz) caster sugar
  • 1 teaspoon vanilla extract
  • 25g (1oz) cocoa powder
  • 150g (5oz) low-fat yogurt
  • 110ml double cream (Elaine comment: the original recipe stated 4 tablespoons but I prefer the “cream” mixture to be a little thicker)
  • 25g (1oz) icing sugar
  • 200g (7oz) raspberries (Elaine comment: I also use blueberries but any fruit will do)


  1. Preheat oven to 150°C (130°C fan) mark 2. Line two baking sheets with baking parchment. Put egg whites into a clean grease-free bowl and whisk with an electric hand whisk until the whites form firm peaks. Gradually add caster sugar, beating well after each addition (Elaine comment: I find using a wooden spoon best for this). Once you’ve added all the sugar, add the vanilla, then whisk until meringue is thick and glossy- this will take about 4 minutes.
  2. Using a metal spoon, spoon a third of the meringue into another bowl; sift over all but 1 tablespoon of the cocoa. Fold into meringue. Spoon cocoa meringue into the white meringue then, using the metal spoon fold together once to create a rippled effect.
  3. Spoon six dollops onto the baking sheets. Bake for 45 minutes until meringue is crisp on the outside and peels away easily from the parchment. Cool on a wire rack.
  4. Beat (or whisk) the yogurt, cream and icing sugar until mix just holds its shape, then spoon onto meringues. Add fruit, dust with cocoa; serve.

To get ahead:

Make meringues to the end of step 3. Store in an airtight container for up to a week. Then simply complete the remainder of the recipe to serve.

About Elaine Speirs

Elaine comes from Hamilton near Glasgow and her interests in the outdoor scene began at University. She is a keen mountaineer, climber, cyclist and skier. Her first mountaineering exploit was going up the North Face of Ben Nevis after which she was “hooked” on the mountains. She has also climbed outside of the UK, particularly in the Dolomites, Chamonix and Majorca.
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