Chocolate Pavlova: Preheat
oven to 250 degrees F (130 degrees C) and place rack in center of oven.
Line a baking sheet with parchment paper and draw a 8 inch (20 cm)
circle on the parchment paper.
In the bowl
of your electric mixer, with the whisk attachment, beat the egg whites until
foamy. Add the cream of tartar and continue to beat on
medium-high speed until they hold soft peaks. Start adding the sugar, a
tablespoon at a
time, and continue to beat until the meringue holds stiff peaks. (Test
to see if the sugar is fully dissolved by rubbing a little of the meringue between
your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty
the sugar has not fully dissolved so keep beating until it feels smooth between
your fingers). Using a large rubber spatula, fold in the vinegar and
vanilla extract. In a small strainer, sift the cocoa powder and cornstarch over the top of the
meringue and, with the rubber spatula, fold in. Lastly, fold in the
Gently spread the meringue
inside the circle drawn on the parchment paper, smoothing the edges.
Bake for about 1 1/4 - 1 1/2 hours or until the outside is dry.
(The outside of the meringues will feel firm to the touch, if gently pressed.
There will be cracks and you will see that the inside is soft and moist.) Turn the oven off, leave the door slightly ajar, and let the meringue
cool completely in the oven.
meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
serving gently place the meringue on a serving plate. Whip the cream in
your electric mixer, with the whisk attachment, until soft peaks form.
Sweeten with the sugar and then mound the softly whipped cream into
the center of the meringue. Arrange the fruit on top of the cream.
Serve immediately as this dessert does not hold and once you add the cream and
fruit the meringue will start to break down.
Makes 8 servings.
1/4 teaspoon cream of
1 1/4 cups (250 grams) superfine (castor)
1 teaspoon white vinegar
1 teaspoon pure
1 teaspoon cornstarch (corn
3 tablespoons (20
grams) Dutch processed
2 ounces (55
semi-sweet or bittersweet chocolate,
1 cup (240 ml) heavy whipping
1 tablespoon (14 grams) granulated
Fresh Fruit -
raspberries, blackberries, strawberries, and kiwi fruit are some good
Note: To make superfine
sugar, place 1 1/4 cups (250 grams) of white granulated sugar in your
food processor and process for about one minute or until finely ground.