Ingredients  

Pavlova

6 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 1/2 cups sugar
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 teaspoon cornstarch
3 tablespoons cocoa powder
2 ounces chopped bittersweet chocolate

Topping

1 cup heavy whipping cream
1 tablespoon sugar
6 ounces of raspberries

Directions

1. Pre-heat oven to 275 degrees, placing rack in the center of the oven.
2. Place a 9 inch cake pan on a sheet of parchment paper and trace 
   around the rim with a pen. Place the parchment on a cookie sheet.
3. Place sugar in food processor and blend for 30 seconds. Re-measure 
   out 1 1/4 cups and discard the remaining sugar.
4. Whisk the egg whites until foamy.
5. Add cream of tartar and continue to beat until soft peaks form.
6. Add sugar, a tablespoon at a time, and continue to beat until the 
   meringue holds stiff peaks.
7. Gently fold in the vinegar and vanilla extract.
8. Sift the cocoa powder and corn starch over the top of the meringue and fold using a large spatula. 
9. Fold in the chopped chocolate.
10. Gently spread the meringue inside the circle drawn on the parchment 
    paper, smoothing the edges. While spreading, create a small indentation 
    in the center so that there is a small hollow for the raspberries and 
    whipped cream.
11. Bake for 1 hour or until the outside is dry. The surface will be cracked 
    but the center will be soft.
12. Shut the oven off, leave the door open slightly, and allow the meringue 
    to cool completely in the oven.
13. Just before serving, gently place the meringue on a serving plate and 
    whip the cream until soft peaks form.
14. Sweeten with sugar and the top with whipped cream. Arrange the raspberries on top of the cream.

Serve immediately.