Chocolate Pavlova with Strawberries and Cream

• 5 large egg whites, at room temperature
• Pinch of cream of tartar
• Pinch of salt
• 1 1/4 cups sugar
• 5 tablespoons Dutch-process unsweetened cocoa powder
• 2 ounces bittersweet chocolate, finely chopped
• 1 1/2 cups cold heavy cream
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons plus 1 teaspoon sugar
• 3 cups strawberries, halved or quartered

1. Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
2. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until very foamy, about 2 minutes.
3. Gradually beat in the sugar, about 2 tablespoons at a time (this should take about 3 minutes).
4. Continue beating until stiff and shiny, about 3 more minutes.
5. Sift the cocoa powder over the egg white mixture and sprinkle with the chopped chocolate; fold to combine.
6. Spread the meringue into an 8-inch circle on the prepared baking sheet, making a shallow well in the center.
7. Reduce the oven temperature to 225 degrees F; bake until firm and dry, about 2 hours.
8. Turn off the oven and open the door slightly.
9. Let the meringue cool in the oven, about 3 hours.
10. Carefully remove from the parchment and transfer to a platter.
11. Make the toppings: Beat the heavy cream, sour cream, vanilla and 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
12. Toss the strawberries with the remaining 1 teaspoon sugar.
13. Top the Pavlova with the whipped cream and strawberries.
14. Photograph by Ryan Dausch

egg whites, cream of tartar, salt, sugar, dutch, bittersweet chocolate, cold heavy cream, sour cream, vanilla, sugar, strawberries

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chocolate-pavlova-with-strawberries-and-cream.html (may not work)