Easy Chocolate Pavlova

• 4 eggs, separated
• 12 teaspoon vanilla extract
• 14 teaspoon cream of tartar
• 1 pinch salt
• 1 cup sugar (for meringue)
• 2 tablespoons cornstarch
• 12 cup sugar (for filling)
• 1 12 cups milk
• 2 unsweetened chocolate squares, chopped
• 12 teaspoon vanilla extract
• fruit (to garnish)

1. TO MAKE MERINGUE: Preheat oven to 250F Line two baking sheets with foil.
2. Trace eight 3 1/2 inch circles on foil.
3. Place bowl of egg whites in warm eater for 3 minutes; remove .
4. Add vanilla, crem of tartar, salt nad 1/4 cup sugar.
5. Beat on electric mixer until soft peaks form.
6. Gradually add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until sugar is completely dissolved and meringue is very stiff.
7. Spoon merfingue over circles; spread with a spoon, building a rim.
8. Bake about 1 1/4 hours or until meringues are crisp but not browned and can be removed from foiled.
9. Turn the oven off and leave the meringues in the oven, with the door closed, 4 hours or overnight.
10. (may be made ahead.
11. Wrap tightly in foil and freeze.
12. ).
13. TO MAKE FILLING: In a medium saucepan, combine cornstarch and 1/2 cup sugar.
14. Stir in milk and chocolate.
15. Bring to boil over medium heat, stirring constantly; boil 1/2 minute.
16. Beat half the mixture into the yolks.
17. Return to saucepan.
18. Cook and stir over low heat for 1 minute, without boiling.
19. Stir in vanilla.
20. Transfer mixture to a bowl.
21. Place a sheet of plastic film directly over filling and refrigerate until cold.
22. (May be made a day ahead).
23. Spoon into meringue shells.
24. Place a sheet of foil on top.
25. Refrigerate 3-24 hours.
26. Garnish with fruit before serving.

eggs, vanilla, cream of tartar, salt, sugar, cornstarch, sugar, milk, chocolate squares, vanilla, fruit

Taken from www.food.com/recipe/easy-chocolate-pavlova-365199 (may not work)