Chocolate-Strawberry Pavlovas
- 4 None egg whites
- 1 cup granulated sugar
- 3 tbsp cocoa powder
- 1 tbsp cornstarch
- 1 tsp white wine vinegar
- 1 1/4 cups creme fraiche or sour cream
- 1/2 tsp chocolate or vanilla extract
- 1/2 lb small strawberries, sliced
- 2 oz dark chocolate, melted, to drizzle
- Preheat oven to 250u0b0F. Trace 4 - 4 inch circles onto a piece of parchment paper. Flip over and use to line a baking tray. Whip egg whites and a pinch of salt to soft peaks. Add sugar, 1 tbsp at a time, whisking well after each addition, until thick and glossy. Sift in 1 tbsp cocoa powder and cornstarch. Add vinegar and whisk until just combined. Using tracings as a guide, transfer meringue to prepared tray and bake for 1 hour. Turn oven off. Let meringues cool in oven with door ajar.
- Meanwhile, combine creme fraiche with remaining cocoa powder, extract and 1 tbsp warm water.
- Transfer pavlovas to serving plates and gently press in center to form a "nest." Fill with creme fraiche mixture then top with strawberries. Drizzle with melted chocolate. Serve immediately.
egg whites, sugar, cocoa, cornstarch, white wine vinegar, crueme, chocolate, strawberries, chocolate
Taken from recipes-plus.com/api/v2.0/recipes/23534 (may not work)