Cocoa Pavlova

Method

1. Mix together powdered sugar and granulated sugar.
2. Whip egg whites until stiff peaks form, then gradually add half of the sugar mixture while continuing to whip.
3. Fold in the remaining sugar and cocoa powder using a spatula.
4. Shape the meringue into a shell on a baking tray and bake until crispy.
5. For the cream, mix egg yolks with sugar and cornstarch.
6. Add hot milk and cook over the heat until thickened.
7. Melt dark chocolate and stir it into the cream.
8. Let the meringue shell cool completely.
9. Fill the shell with the chocolate custard.
10. Top with whipped cream and decorate with fresh raspberries.
11. Dust with bitter cocoa powder if desired.