Chocolate pavlova

 
                             Chocolate Pavlova
 
 Recipe By     : Real Cream
 Serving Size  : 8    Preparation Time :2:00
 Categories    : Chocolate                        Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      each          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
    2      ounces        bittersweet chocolate -- finely chopped
                         Topping
    3      cups          strawberries -- hulled
    1 1/2  cups          whipping cream -- 2 slices
    2      teaspoons     granulated sugar
    1      ounce         bittersweet chocolate -- melted
 
 Line baking sheet with parchment paper or foil. Trace 8 inch circle on
 paper; turn paper over.
 In a bowl and using electric beaters, beat egg whites with salt and cream of
 tartar until soft peaks form. Gradually beat in sugar until stiff glossy
 peaks form. Sift cocoa and cornstarch over top; gently fold in.  Gently fold
 in vinegar, vanilla and chocolate.
 Mound onto circle on prepared baking sheet. Bake in 275* oven for 1-1/2 hous
 or until crispy outside but still soft in the centre. Transfer to rack; let
 cool completely. Place on serving plate.
 
 Topping: Slice or halve stawberries. Set aside. In a bowl whip cream with
 sugar and pour onto meringue. Arrange strawberries decoratively over top.
 Drizzle melted chocolate over berries.
 
 Tips: 1. Egg seperate better cold but whip up better at room temperature.
 2. If you have no bittersweet chocolate on hand to drizzle over berries,
 just sieve some unsweetened cocoa powder over top for a dazzling effect.
 
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