1/4 cup unsweetened cocoa powder 20 grams, any kind, sifted if lumpy
2 ounces semi- or bittersweet chocolate 55 grams, finely chopped
12 ounces fresh or defrosted raspberries about 2 1/2 cups
2 tablespoons fresh lemon juice 30 ml
1/2 cup plus 2 tablespoons granulated sugar 125 grams
6 large egg yolks
3 tablespoons unsalted butter 45 grams
4 ounces semi- or bittersweet chocolate 115 grams, finely chopped
2 cups heavy cream 475 ml, divided
2 teaspoons granulated sugar 10 grams
1 teaspoon vanilla extract 5 ml
1 cup fresh raspberries 115 grams
Powdered sugar for dusting
Equipment
oven
parchment paper
electric mixer with whisk attachment
spatula
heatproof bowl
food processor or high-speed blender
fine-mesh strainer
medium saucepan
serving plate
whisk
offset spatula
Directions
Heat oven to 300°F. Use a pencil to trace 3 8″-diameter circles on each of 3 separate pieces of parchment paper. Place pencil-side down on baking sheets.
Beat the egg whites with the whisk attachment of an electric mixer on medium to medium-high until thickened, satiny peaks form. Then beat in the 1 1/2 cups of sugar a spoonful at a time until the mixture is stiff and shiny. Sprinkle the surface of the mixture with the salt, vinegar, cocoa powder, and 2 ounces chopped chocolate. Gently fold it in with a spatula, being careful not to deflate the meringue at all.
Dollop in big spoonfuls into the prepared parchment circles and use the back of a spoon to push them into thick, ripply discs. Place in oven and reduce the temperature to 250°F. Bake until the pavlovas are crisp and dry to the touch, about 75 minutes. If sticky or shiny, add another 15 minutes. Turn the oven heat off, leave the door slightly ajar and let the pavlovas cool slowly.
Meanwhile, make the raspberry curd: Purée the raspberries in a food processor or blender and push through a fine-mesh strainer to remove seeds. Place 1/2 cup of raspberry purée, lemon juice, 1/2 cup plus 2 tablespoons granulated sugar, and egg yolks in a heatproof bowl and whisk to combine.
Bring a medium saucepan with an inch or two of water to a simmer. Place the bowl with the raspberry mixture over the pot (the bowl should not touch the water). Cook, stirring, until the mixture thickens and coats the spatula (170-180°F). Do not let it come to a simmer. Remove from heat and add butter, stirring until it melts. Transfer the curd to a bowl to cool completely.
To make the chocolate sauce: Place 4 ounces chopped chocolate in a heatproof bowl. Bring 3/4 cup of the heavy cream to a simmer and pour it over the chocolate. Let sit for one minute, then whisk until smooth and glossy. Set aside to cool slightly.
To make whipped cream: Beat remaining 1 1/4 cups heavy cream with 2 teaspoons granulated sugar and vanilla extract until it reaches soft peaks.
To assemble: Place a dab of raspberry curd in the middle of a serving plate and place the first pavlova layer on top. Spoon about 1/3 of the raspberry curd over the pavlova, then 1/3 of the whipped cream, and drizzle some chocolate sauce. Repeat with the remaining layers. Finish with fresh raspberries, a final drizzle of chocolate, and a dusting of powdered sugar.
Transfer the pavlova stack to the fridge for 1 to 2 hours before serving. Serve in messy wedges. Leftovers keep in the fridge for up to 4 days.