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Chocolate Pavlova
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Preparation
20 min
Cooking
1 h 15 min
Cooling
2 h
Makes
8 to 10 servings
Vegetarian
Nut-free
Gluten-free
See
Nutrition Facts
Categories
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
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.
Note from Ricardo
Meringue is best baked the same day, then topped right before serving.
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