On a piece of compostable baking paper, draw a donut shape, with the larger circle being 25cm in diameter and the smaller one, 15cm. Place the paper, traced side facing down, on another piece of baking paper placed over a baking sheet.
Make the meringue by beating the egg whites until they form soft peaks. We recommend using a stand mixer for the best results. Add the sugar one tablespoon at a time, making sure that each addition is fully incorporated into the eggs before adding more. Continue to beat until the meringue is thick, glossy, and holds its shape in stiff peaks.
Fold the vanilla extract, vinegar, cornflour, cocoa powder, and Chocolate Spice to combine, but don’t over mix it.
Secure the baking paper to the baking sheet by dotting small amounts of meringue under each corner and pressing it down.
Spoon or pipe the meringue mixture onto the paper, following the traced circle as a guide.
Reduce the oven temperature to 140°C and bake for 1 hour 15 minutes. Turn \the oven off and let the meringue cool inside for at least 1 hour or overnight.
Prepare the chocolate sauce by heating the thickened cream and Chocolate Spice in a small saucepan over medium heat until it simmers (do not boil). Pour the hot cream over the chopped chocolate and butter, to melt them. Let it sit for 2 minutes, then stir gently until smooth. Add salt and mix well.
In a separate bowl, whip the dollop cream, thickened cream, and icing sugar until stiff peaks form.
Assemble the pavlova by drizzling the chocolate sauce onto the cooled meringue then dollop the whipped cream over it. Top with raspberries.
