For the meringue
3 free-range egg whites
175g/6oz caster sugar
2 tsp cocoa powder
1 tsp sherry vinegar
For the topping
100g/3½oz raspberry conserve
350g/12oz lactose/dairy free double cream
100g/3½oz icing sugar
1 vanilla pod, split lengthways, seeds scraped out
50ml/2fl oz framboise, raspberry liqueur
Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
Whisk the egg whites in a bowl until stiff peaks form. Whisk in the sugar one tablespoon at a time until glossy. Fold in the cocoa powder and sherry vinegar with a metal spoon.
Spoon the mixture in a circle shape onto baking tray. Flatten the middle with the back of a spoon.
Put the meringue into the oven and reduce the temperature to 150C/300F/Gas 2 immediately. Bake for about 45 minutes, or until the meringue has hardened on the outside but is still soft and chewy in the middle.
For the topping, mix the raspberry conserve with 50ml/2fl oz boiling water until it becomes a syrup-like consistency. Remove from the heat and set aside to cool.
Meanwhile, in a bowl, whip the lactose free double cream and icing sugar together until soft peaks form. Fold in the vanilla pods, raspberries, framboise and cooled raspberry conserve.
Spoon the cream raspberry mixture onto the pavlova base and top with cocoa powder.
Recipe adapted from: Good Food