Chocolate Pavlova

asian european filipino french dessert main sweet sour bitter savory umami medium fast

Prep

23 min

Cook

41 min

Total

64 min

Ingredients (13)

6 egg whites g

¼ teaspoon salt g

¼ teaspoon cream of tartar g

1 ½ cups granulated sugar g

3 tablespoons unsweetened cocoa powder g

2 teaspoons cornstarch g

1 tablespoon vinegar g

2 teaspoons vanilla extract g

2 (1 ounce) squares bittersweet chocolate, melted g

3 cups fresh strawberries, hulled and halved g

1 ½ cups whipping cream g

2 teaspoons granulated sugar g

1 (1 ounce) square bittersweet chocolate, melted g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat oven to 275 degrees F (135 degrees C).

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.

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.

Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.