| Chocolate Pavlova | Desserts |
|
6 egg whites
1/4 tsp. salt 1/4 tsp. cream of tartar 1 1/2 cups gran. sugar 3 tbsp. unsweetened cocoa powder 2 tsp. cornstarch 1 tbsp. vinegar |
2 tsp. vanilla
2 oz. bittersweet chocolate, finely chopped TOPPING: 3 cups hulled strawberries 1 1/2 cups whipping cream 2 tsp. granulated sugar 1 oz. bittersweet chocolate,melted |
Line baking sheet with parchment paper or foil. Trace 8"circle on the paper and turn over.
With electric beaters beat egg whites in a bowl 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 a 275¼F oven for 1 1/2 hours or until crispy outside but still soft in the center. Transfer to a rack and let cool completely. Place on a serving plate.
TOPPING:Slice or halve strawberries. Set aside. In a bowl, whip cream with sugar; spread over meringue. Arrange strawberries decoratively over the top. Drizzle melted chocolate over berries.
Makes 6 to8 servings.