Chocolate Raspberry Pavlova Base

Asked by eevamaria. Answered on 23rd February 2016

Full question

Hey! I tried to make Chocolate Rasberry Pavlova but like all my other pavlovas it ended up tasting eggy, and I know it shouldn't. What could I be doing wrong?

Our answer

Pavlova is a soft meringue base made from egg whites. However, unlike crisp meringues, a pavlova meringue has a soft marshmallowy centre which may make it feel more like uncooked egg whites, though the soft texture is partly due to the addition of the cornflour (cornstarch). If you are getting a taste of eggs from all of your pavlovas we just wonder if you may be quite sensitive to the taste of eggs, particularly if you can taste them in the Chocolate Raspberry Pavlova (from Nigella Summer and on the Nigella website) as the cocoa powder and chocolate are quite strong in flavour.

It may help to use liquid egg whites from a carton as these have already been heat treated during pasteurization and it may reduce the egg flavour slightly. In the UK you can buy Two Chicks egg whites from larger supermarkets and in the US many supermarkets carry carton egg whites but check that they are not flavoured/seasoned. Make sure also that the whites are whisked properly before adding the sugar, the whites should stand up in peaks that flop over slightly at the top, when you lift the whisk.