Chocolate Pavlova

Name: Chocolate Pavlova
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 to 10 servings
Ingredients: 2 teaspoons (10 ml) cornstarch; 1 teaspoon (5 ml) white vinegar; 4 egg whites, at room temperature; 1 cup (250 ml) sugar; 11/4 cups (310 ml) 35% cream; 1/4 cup (60 ml) sugar; 1/2 recipe Chocolate Sauce (see recipe)

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Preparation 20 MIN

Cooking 1 H 15 MIN

Cooling 2 H
Makes 8 to 10 servings

Ingredients
Preparation

Ingredients

Meringue

2 teaspoons (10 ml) cornstarch
1 teaspoon (5 ml) white vinegar
4 egg whites, at room temperature
1 cup (250 ml) sugar

Topping

11/4 cups (310 ml) 35% cream
1/4 cup (60 ml) sugar
1/2 recipe Chocolate Sauce (see recipe)

Preparation

Meringue

With the rack in the middle position, preheat the oven to 135 °C (275 °F). Line a baking sheet with parchment paper.
In a small bowl, dissolve cornstarch in vinegar. Set aside.
In a bowl, beat egg whites with an electric mixer until frothy. Gradually add sugar while beating until stiff peaks form. Stir in cornstarch mixture.
Spread meringue on the baking sheet forming a 20-cm (8-inch) disc. Bake for 1 hour and 15 minutes. Meringue will turn light brown. Remove from the oven and let cool completely. It will sag slightly as it cools.

Topping

In a bowl, whip cream and sugar with an electric mixer until soft peaks form. Spread over cooled meringue and top with chocolate sauce. Serve immediately.