For the parfait, briefly boil the raisins and rum the day before. Let them cool down. Break the chocolate into pieces and melt in a hot water bath. Let it cool down. Separate the eggs. Beat 2 egg whites until stiff and chill.
Whip the cream until stiff. Beat egg yolks, 50 g sugar and 1 teaspoon cocoa for 5-8 minutes until creamy. Stir in melted chocolate. 1⁄3 Stir in cream, fold in the rest of the cream. Then fold in the beaten egg whites and raisins, up to 1 tbsp.
Line box form or empty ice box with high edge with foil. Pour in parfait mixture and freeze overnight.
For the pavlovas, line the baking tray with baking paper the day before. Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Beat 2 egg whites, 1 pinch of salt and lemon juice until stiff. Finally, pour in 100 g sugar.
Keep beating until the sugar has dissolved. Pour in the starch. Using a tablespoon, place 8 blobs on the baking tray. Press a small depression in each centre. In a hot oven
Switch off the oven. Let the pavlovas cool down overnight.
The next day for the sauce, bring 100 g sugar, 1 pinch of salt and 1⁄8 l water to the boil. Stir in 50 g cocoa and simmer for 4-5 minutes. Let it cool down. Let the parfait thaw for 10-20 minutes before serving.
Form 8 ice cream scoops and arrange them on the pavlovas. Serve with the rest rum raisins and chocolate sauce.