Instructions

• Preheat the oven to 325°F. Line a baking sheet with parchment paper and draw a 9‑inch circle on the parchment. Place the parchment on the sheet with the drawn side facing down.
• Make sure the mixing bowl and whisk are clean and dry. Using an electric mixer with the whisk attachment, beat the 6 egg whites on medium‑high speed until soft peaks form.
• Gradually add the 1½ cups (300 g) granulated sugar to the egg whites, continuing to beat on medium‑high. Continue beating (about 10 minutes total from when you began adding sugar) until the mixture is glossy and the sugar feels dissolved when rubbed lightly between your fingers.
• Add the pinch of cream of tartar and beat for 1 additional minute.
• Gently fold in the sifted ¼ cup (21.5 g) cocoa powder and the 2 ounces (56.7 g) finely chopped bittersweet chocolate with a spatula, folding just until evenly combined.
• Spoon the meringue mixture onto the marked circle on the parchment. Use a spatula to smooth the sides and top into an even 9‑inch disc.
• Place the baking sheet in the oven, immediately reduce the oven temperature to 250°F, and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the pavlova is dry and firm to the touch.
• Turn off the oven, prop the oven door open with a wooden spoon, and allow the pavlova to cool completely inside the oven.
• When ready to serve, beat the 2 cups (450 g) mascarpone cheese, 1/3 cup (79.33 ml) heavy cream, 3 tablespoons granulated sugar, and 1½ teaspoons vanilla extract on medium‑high speed until the mixture is thickened and smooth.
• Transfer the cooled pavlova to a serving plate (peel off the parchment if it does not come away on its own). Spoon or spread the mascarpone mixture over the pavlova and top with fresh raspberries.
• Serve immediately. Store any leftovers covered in the refrigerator for up to 2 days.