Chocolate Pavlova

Recipe Ingredients

6		Egg whites
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Cream of tartar
1 1/2 cups	297g / 10oz	Granulated sugar
3 tablespoons	45ml	Unsweetened cocoa powder
2 teaspoons	10ml	Cornstarch
1 tablespoon	15ml	Vinegar
2 teaspoons	10ml	Vanilla
2 oz	56g	Bittersweet chocolate - finely chopped
		Topping
3 cups	711ml	Strawberries - hulled
1 1/2 cups	355ml	Whipping cream - 2 slices
2 teaspoons	10ml	Granulated sugar
1 oz	28g	Bittersweet chocolate - melted

Recipe Instructions

Line baking sheet with parchment paper or foil. Trace 8 inch circle on paper; turn paper over. In a bowl and using electric beaters, beat egg whites with salt and cream of tartar until soft peaks form. Gradually beat in sugar until stiff glossy peaks form. Sift cocoa and cornstarch over top; gently fold in. Gently fold in vinegar, vanilla and chocolate. Mound onto circle on prepared baking sheet.

Bake in 275F oven for 1-1/2 hours or until crispy outside but still soft in the centre. Transfer to rack; let cool completely. Place on serving plate.

Topping: Slice or halve strawberries. Set aside. In a bowl whip cream with sugar and pour onto meringue. Arrange strawberries decoratively over top. Drizzle melted chocolate over berries.

Tips:

1. Egg separate better cold but whip up better at room temperature.

2. If you have no bittersweet chocolate on hand to drizzle over berries, just sieve some unsweetened cocoa powder over top for a dazzling effect.

Source:
Real Cream

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