Chocolate Raspberry Pavlova In Advance

Our answer

Nigella's Chocolate Raspberry Pavlova (from NIGELLA SUMMER has a brownie-like meringue that is flavoured with cocoa and studded with nuggets of dark chocolate. The meringue base can be made in advance but the pavlova should be assembled just before serving.

The base can be made 1-2 days in advance but we would prefer only 1 day in advance if possible as the base will soften over time. Once the meringue is completely cold transfer it to an airtight container, such as a cake box. If you don't have a large enough container then leave the meringue on its baking sheet and overwrap with a double layer of clingfilm. Store the meringue in a cool, dry place. Meringues have a high level of sugar and this attracts moisture, so if you have wet weather or humid conditions then you will find that the meringue softens more quickly. Store leftovers in the fridge for up to 1 day.