Chocolate Pavlova You Have To Try
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"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."
- 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
|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.
- Reynolds® parchment can be used for simpler cleanup/removal from the pan.
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