Chocolate pavlova

Yield: 8 Servings

Measure Ingredient
6 \N Egg whites
¼ teaspoon Salt
¼ teaspoon Cream of tartar
1½ cup Granulated sugar
3 tablespoons Unsweetened cocoa powder
2 teaspoons Cornstarch
1 tablespoon Vinegar
2 teaspoons Vanilla
2 ounces Bittersweet chocolate, finely chopped
3 cups Strawberries, hulled
1½ cup Whipping cream, 2 slices
2 teaspoons Granulated sugar
1 ounce Bittersweet chocolate, melted


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 275* oven for 1-½ hous or until crispy outside but still soft in the centre. Transfer to rack; let cool completely. Place on serving plate.

Topping: Slice or halve stawberries. 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 seperate 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.

Recipe by: Real Cream Posted to MC-Recipe Digest V1 #617 by valerie@... (valerie) on May 28, 1997

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