1/2 cupfreeze dried raspberriesmeasure before crushing
chocolatemelted for drizzling
Preheat oven to 300 degrees F.
Line a cookie sheet with brown paper bag or parchment paper
In a large bowl, beat eggs whites and cream of tartar until foamy.
Gradually add in sugar, a little at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form. About 4-5 minutes.
Beat in vanilla.
By hand, fold in crushed raspberries
Spoon or pipe meringue into heart shapes onto baking sheet.
Place in oven and immediately reduce heat to 250 degrees F.
Bake for 40-50 minutes or until firm and dry to touch. I often then turn off my oven and just let the pavlova's sit in the oven overnight or until I'm ready to use them or store in an airtight container.
Top with whipped cream, berries and drizzle with chocolate.