Chocolate Chip Pavlova

  1. Heat oven to 250F.
  2. Line baking sheets with parchment paper.
  3. Beat egg whites in bowl at low speed until foamy; add cream of tartar.
  4. Beat at high speed, gradually adding 3/4 cup superfine sugar, until glossy and stiff peaks form.
  5. Gently stir in remaining superfine sugar, 1 cup chocolate chips and vanilla.
  6. Drop 8 (1/2 cup) mounds egg white mixture onto prepared baking sheets.
  7. Spread each into 4-inch circle, mounding slightly around edges.
  8. Bake 35-40 minutes or until edges are crisp.
  9. Remove from oven; cool 15 minutes.
  10. Remove from parchment.
  11. Combine 1 cup chocolate chips, 1/2 cup whipping cream and butter in 1-quart saucepan.
  12. Cook over low heat, stirring constantly, 2-4 minutes or until chocolate is melted and sauce is smooth.
  13. Drizzle 1 1/2 teaspoons chocolate sauce onto each individual dessert plate.
  14. Beat 1 cup whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form.
  15. Gently stir in powdered sugar.
  16. Place each pavlova on chocolate-coated plate.
  17. Spread 1/4 cup whipped cream mixture in center of each pavlova; top with 1/2 cup fruit.
  18. Drizzle with remaining chocolate sauce.
  19. *Substitute regular granulated sugar.
  20. **Substitute powdered sugar for Passover.
  21. To make, combine 1 cup sugar and 1 tablespoon potato starch in food processor bowl fitted with metal blade.
  22. Process about 2 minutes or until mixture is powdery.
  23. Allow sugar to settle before removing cover.

o lakes eggs, cream of tartar, sugar, semisweet chocolate chips, vanilla, semisweet chocolate chips, cream, butter, cream, powdered sugar, fresh fruit, mango

Taken from www.landolakes.com/recipe/298/chocolate-chip-pavlova (may not work)

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