Chocolate Berry Pavlova

By Hklbrries

Ingredients

• 2 tsp cornstarch
• 2 tbsp cocoa powder
• 6 egg whites
• Pinch of salt
• 1 1/4 cups superfine white sugar
• 1 tsp white vinegar
• 1/2 tsp almond extract
• 3 cups heavy cream
• 4 tbsp powdered sugar
• 2 tsp vanilla extract
• 3 cups assorted fresh berries (if large, sliced)
• Fresh mint leaves, to garnish (optional)

Details

Servings 10

Preparation

Step 1

Preheat oven to 250 F. Line a baking sheet with parchment paper.

In a small bowl, mix together the cornstarch and cocoa powder. Set aside.

In a large bowl, use an electric mixer to beat the egg whites and salt on medium-high until they form soft peaks, about 2 minutes. With the mixer running, slowly sprinkle in the sugar and beat until the eggs form stiff peaks.

With the mixer on low, add the vinegar and almond extract. With the mixer still running, sprinkle in the cornstarch mixture and beat just until incorporated.

Carefully spoon the mixture onto the center of the prepared baking sheet, using a rubber spatula to gently spread it into about a 12-inch circle (about 2 inches thick) with a slight dip at the center. The mixture should resemble a thick, shallow bowl.

Bake for 1 1/2 hours, then turn off the oven and allow the meringue to cool for 1 hour in the oven.

Once the meringue has cooled and just before serving, make the whipped cream. In a large bowl, combine the heavy cream, powdered sugar and vanilla extract. Use an electric mixer to beat until very thick.

To assemble the pavlova, carefully remove the meringue from the parchment paper and place on a large serving tray or platter. Mound the whipped cream in the center, then top with fresh berries. If desired, garnish with fresh mint leaves.

To serve, use a serrated knife to cut the pavlova into wedges.

Nutrition Information:
Per serving
389 calories
26 g fat (16.5 g saturated, 61 percent fat calories)
4 g protein
35 g carbohydrates
99 mg cholesterol
2.5 g fiber
60 mg sodium