Pavlovas With Raspberry Cream And Chocolate Sauce - cooking recipe

Ingredients

4 None egg whites
1 tbsp lemon juice
1 cup sugar + 2 tbsp
10.5 oz frozen raspberries
2 cups heavy cream, divided
1/3 cup brown sugar
2 tbsp butter
1.75 oz dark chocolate, chopped
1 tsp vanilla extract

Preparation

Using a hand mixer, beat egg whites with the lemon juice and a pinch of salt. Slowly add 1 cup of sugar, and beat until firm and shiny. Place the meringue in a piping bag fitted with a large star tip. On sheet tray lined with parchment paper, pipe 4 inch in diameter spirals of meringue, starting at the center. Bake in a preheated oven at 200\u00b0F for two hours. At the end of cooking time, turn off the oven, crack open the oven door and allow the meringues to cool overnight.
Sprinkle the remaining sugar over the raspberries, and allow to thaw at room temperature. Meanwhile, heat 2/3 cup of the cream, the brown sugar and the butter in a saucepan. When the butter has melted, remove from the heat and stir in the chopped chocolate.
To make the raspberry cream, whip the remaining the cream with vanilla extract until stiff. Mash the thawed rasperries with a fork, then stir into the cream. Take the meringue shells, spread the raspberry cream on top, then drizzle with chocolate sauce. Serve immediately.