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Chocolate Pavlova


"Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate."
Original recipe yield: 8 servings.
Prep Time:
20 Minutes
Cook Time:
1 Hour 30 Minutes
Ready In:
2 Hours 50 Minutes
Servings:
8

INGREDIENTS:

  • 6 egg whites
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 1/2 cups granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons cornstarch
  • 1 tablespoon vinegar
  • 2 teaspoons vanilla extract
  • 2 (1 ounce) squares bittersweet chocolate, melted
  • 3 cups fresh strawberries, hulled and halved
  • 1 1/2 cups whipping cream
  • 2 teaspoons granulated sugar
  • 1 (1 ounce) square bittersweet chocolate, melted

DIRECTIONS:

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
  3. Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
  4. Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.