Chocolate Pavlova

Directions

Preheat the oven to 275℉ (140℃).

Beat together egg whites, salt, and cream of tartar to form soft peaks using an electric mixer in a large bowl.

Beat in sugar, a few tablespoons at a time, until stiff and glossy peaks form.

Sift the cornstarch and cocoa powder over the egg whites. Gently fold in.

Mix together the vanilla, vinegar and melted chocolate and gently fold in to the egg whites.

Line a baking sheet with silicon baking pad (silpat) or with parchment paper.

Spread the meringue mixture and shape into an eight inch circle.

Bake on the centre rack of the oven for 90 minutes until crisp on the outside and the centre remains soft.

Using a spatula, loosen the meringue and remove to cool completely on a wire rack, about an hour.

When ready to serve:

Whip the cream and sugar together to form stiff peaks.

Spread the whipped cream over the meringue. Arrange strawberry halves over the whipped cream.

Drizzle with the remaining melted chocolate and serve immediately.