Pavlova

Pavlova is a special dessert that is sure to impress your guests. We first were treated with this delicious, light, crispy fruit topped meringue with a marshmallow like center when we lived in Australia. Both Australia and New Zealand claim to have created this desert in honor of the Russian ballerina Anna Pavlova during her visit to their country. Hannahlily makes chocolate Pavlovas every summer when we have an abundance of berries in the garden.
This is a large one.

Two individual servings
Individual one with blackberries & blueberries

Chocolate Pavlova
For the meringue base
6 egg whites
1 cup granulated sugar
3 tablespoons unsweetened cocoa powder, sifted
1 teaspoon balsamic vinegar
2 ounces bittersweet chocolate, finely chopped

For the topping:
2 1/4 cups heavy cream
1 pint fruit (I’ve used raspberries, blueberries, blackberries, and nectarines—strawberries would probably also be very good)
2-3 tablespoons coarsely grated bittersweet chocolate

1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
3. Sprinkle over the cocoa, vinegar, and the chopped chocolate, then gently fold everything until the cocoa is thoroughly mixed in.
4. Mound onto the baking sheet in a fat circle approximately 9 inches in diameter, smoothing the sides and top.
5. Place in the oven, then immediately turn the temperature down to 300 and cook for about one to one and a quarter hours. (when it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the center you should feel the promise of squidginess beneath).
6. Turn off the oven, open the door slightly, and let the meringue cool completely.
7. When you’re ready to serve, whip the cream till thick but still soft and pile it on top of the meringue, then scatter over the fruit.
8. Coarsely grate the chocolate and sprinkle over the top.