Chocolate Pavlova Recipe

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A mild chocolate-flavored meringue is topped with a colorful, fresh, red and green fruit topping.—Taste of Home Test Kitchen

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Chocolate Pavlova Recipe

Prep: 20 min. Bake: 45 min. + cooling

Yield: 8 Servings

20 45 65

Ingredients

4 egg whites
1 teaspoon red wine vinegar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
2 tablespoons baking cocoa
1 ounce semisweet chocolate, finely chopped
1 cup fresh raspberries
1 cup sliced fresh strawberries
2 tablespoons orange liqueur, divided
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 medium kiwifruit, peeled, halved and sliced

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper; set aside.
Add the vinegar, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in cocoa and chocolate.
Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 250° for 45-55 minutes or until set and dry. Turn off oven and do not open door; leave meringue in oven for 1 hour.
In a small bowl, combine raspberries and strawberries. Drizzle with 1 tablespoon liqueur; toss gently to coat. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining liqueur; beat until soft peaks form.
Top meringue with berries. Arrange kiwi over berries; top with whipped cream. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 slice equals 276 calories, 13 g fat (7 g saturated fat), 41 mg cholesterol, 114 mg sodium, 38 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Chocolate Pavlova in Taste of Home Christmas Annual Annual 2011, p151