Chocolate Pavlova

Ingredients

• 6 egg whites
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 1/2 cups granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 2 teaspoons cornstarch
• 1 tablespoon vinegar
• 2 teaspoons vanilla
• 2 ounces bittersweet chocolate, chopped

Topping

• 3 cups strawberries, hulled
• 1 1/2 cups whipping cream
• 2 teaspoons granulated sugar
• 1 ounce bittersweet chocolate, melted

Directions

1. 1

   Line rimmed baking sheet with parchment paper or greased and floured foil. Using 8-inch cake pan as guide, draw circle on paper; turn paper over.

2. 2

   In bowl, beat together egg whites, salt and cream of tartar until soft peaks form. Beat in sugar, about 3 tablespoons at a time, until stiff and glossy peaks form. sift cocoa and cornstarch over top; gently fold inches Gently fold in vinegar, vanilla, then chocolate.

3. 3

   Mound onto circle on prepared baking sheet. Bake in center of 275°F oven for 1 1/2 hours or until crispy outside but still soft in center. slice long metal spatula under meringue to loosen; transfer to rack and let cool completely. Place on serving platter.

4. 4

   TOPPING: slice or halve strawberries. In bowl, whip cream with sugar; spread over meringue. Arrange strawberries decoratively over top. Drizzle chocolate over berries. Makes 6 to 8 servings.

5. 5

   TIPS: Eggs separate better when cold but beat up to a higher volume when at room temperature.

6. 6

   If you have no bittersweet chocolate on hand to drizzle over the berries, just sieve some unsweetened cocoa powder over top for a dazzling effect.

7. 7

   Canadian Living's Best Chocolate.