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Chocolate Pavlova

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

8 ServingsPrep: 20 min. Bake: 45 min. + cooling

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

2 of 2

Chocolate Pavlova (continued)

Directions (continued)

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.

Nutrition 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.