Chocolate Pavlova You Have To Try

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Chocolate Pavlova

"Elegant flawlessly describes this crisp-on-the outdoor, marshmallow-smooth-on-the-inner puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate."

Ingredients :

  • 6 egg whites
  • 1/four teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 half cups granulated sugar
  • three 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

Instructions :

Prep : 20M Cook : 8M Ready in : 2H50M
  • Preheat oven to 275 degrees F (one hundred thirty five degrees C).
  • Beat collectively egg whites, salt, and cream of tartar to gentle peaks in a massive bowl. Beat in sugar, approximately 3 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 middle of the oven for 1 half hours till the out of doors is crispy and the center is smooth. Using a metallic spatula, loosen the meringue from the parchment paper, and put off to chill on a wire rack. Allow to cool completely, approximately one hour.
  • Whip cream with the sugar, and unfold over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

Notes :

  • Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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