Hi, does it have to be balsamic vinegar in the Chocolate Raspberry Pavlova? Could you replace it with another type of vinegar? Love this recipe! You’re the best!
Nigella's Chocolate Raspberry Pavlova (from NIGELLA SUMMER) has a meringue base that includes cocoa powder and shards of finely chopped dark (bittersweet) chocolate, making it particularly rich and brownie-like.
Pavlovas have a soft centre that is created by the addition of an acid and also by adding some cornflour (cornstarch). The acid used for this meringue is balsamic vinegar as it has a more mellow and fruity flavour that complements the chocolate. Also you don't have to use the most expensive aged basamic for this recipe. However, if you prefer to use another vinegar then we suggest using a good quality red wine vinegar, as this can also complement the chocolate flavour fairly well. You would need to use exactly the same quantity of red wine vinegar (1 teaspoon) in the recipe.