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Chocolate Pavlova

Food Network Canada
YIELDS
8 servings
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Ingredients

4
egg white
1
cup granulated sugar
1
tsp cornstarch
1
tsp white vinegar
1
tsp vanilla
2
oz bittersweet chocolate, chopped
1
cup whipping cream
3
cup assorted berries
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Directions

Step 1

Line large baking sheet with parchment paper or greased foil; using 8-inch round cake pan as guide, trace circle. If using paper, turn over. Set aside.

Step 2

In stainless steel or glass bowl, beat egg whites until soft peaks form. Beat in sugar, 2 tbsp at a time, until stiff glossy peaks form. Beat in cornstarch and vinegar, then vanilla. Fold in chocolate.

Step 3

Spoon egg white mixture onto circle on baking sheet; spread to fill evenly. With back of spoon, form nest shape with hollow about 5 inches in diameter and rim about 1 inch higher than hollow, spreading a little beyond drawn circle if desired.

Step 4

Bake in centre of 275°F oven until crisp on the outside but still soft on the inside, about 1 hour. Turn off oven; let meringue cool in oven for 1 hour. Slide metal spatula under meringue to loosen from paper; slide onto flat serving plate. (Make-ahead: Let stand at room temperature for up to 2 hours.)

Step 5

In chilled bowl, whip cream; spoon into meringue nest, leaving raised rim bare. Arrange berries on top of cream. To serve, cut with serrated knife.

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