Raspberry Pavlova

Ingredients for 10 servings:

• 3 egg whites
• 175 g sugar
• 1 tsp cornstarch
• 25 g dark chocolate, finely grated
• 175 g chocolate
• 450 g cream, whipped
• 350 g raspberries
• some chocolate, melted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Draw three 10 x 25 cm rectangles on baking paper and place them on two baking sheets. Meringue: Beat the egg whites in a bowl until stiff peaks form, then gradually stir in half the sugar until the mixture is very stiff and glossy. Carefully fold in the remaining sugar, cornstarch, and chocolate. Fill the meringue mixture into a piping bag fitted with a 10 mm nozzle and pipe tightly onto the rectangles on the baking paper. Bake in a preheated oven at 140 degrees Celsius for 90 minutes, swapping the positions of the baking sheets once. Allow to cool in the oven with the door closed, then carefully peel off the baking paper. Filling: Melt the chocolate and spread it over two of the three meringue layers. Allow to cool. Place one of the two chocolate meringue layers on a serving platter, spread with whipped cream, and top with raspberries. Place the second layer on top and repeat the process. Place the third layer (without chocolate) on top and decorate with the remaining cream and raspberries. Sprinkle with a little melted chocolate and serve immediately.