Chocolate Pavlova

• 4 large egg whites
• 1 teaspoon red wine vinegar
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup sugar
• 2 tablespoons baking cocoa
• 1 ounce semisweet chocolate, finely chopped
• 1 cup fresh raspberries
• 1 cup sliced fresh strawberries
• 2 tablespoons orange liqueur, divided
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 2 medium kiwifruit, peeled, halved and sliced

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a
2. with parchment paper; set aside.
3. Add the vinegar, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in cocoa and chocolate.
4. Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 250u0b0 for 45-55 minutes or until set and dry. Turn off oven and do not open door; leave meringue in oven for 1 hour.
5. In a small bowl, combine raspberries and strawberries. Drizzle with 1 tablespoon liqueur; toss gently to coat. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining liqueur; beat until soft peaks form.
6. Top meringue with berries. Arrange kiwi over berries; top with whipped cream. Refrigerate leftovers.

egg whites, red wine vinegar, cream of tartar, salt, sugar, baking cocoa, semisweet chocolate, fresh raspberries, fresh strawberries, orange liqueur, heavy whipping cream, sugar, kiwifruit

Taken from www.tasteofhome.com/recipes/chocolate-pavlova/ (may not work)