Chocolate And Hazelnut Pavlovas - cooking recipe

Ingredients

4 None egg whites
1 cup sugar
2 tbsp unsweetened cocoa powder
1 tbsp cornstarch
1 tsp white vinegar
1 1/4 cups heavy cream, whipped
1 cup raspberries
1/3 cup hazelnuts, toasted and chopped
2 oz semi-sweet chocolate, melted

Preparation

Preheat the oven to 300\u00b0F. Lightly grease and line 2 baking pans with parchment paper.
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating until sugar dissolves. Beat in cocoa, cornstarch and vinegar.
Spoon mixture into 4 even rounds on prepared pans.
Bake for 10 mins. Reduce heat to 250\u00b0F. Bake a further 20-25 mins until meringues are firm. Turn off oven. Cool meringues in oven with door ajar.
Serve meringues topped with whipped cream, raspberries and hazelnuts. Drizzle with chocolate.