Okay so one lazy Sunday afternoon I was watching the food network, and one of my favorite cooks Nigella Lawson was having a show strictly dedicated to CHOCOLATE. It must have been around Valentines Day…I think it was. She made this glorious dessert called a Pavlova, needless to say it has become one of my little family’s favorite desserts.

My husband describes it as a huge marshmallow, which is a plus for him because he loves marshmallow. But this recipe is a huge leap from his rice crispy treats….

A plus for us mothers is that it is simple enough for little hands to join in the process. My 5 year old beats the eggs for me while I add the ingredients, I love to see him so delightfully involved. I guarantee, you will want to add this recipe to your list of favorite desserts.

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Ingredients:

• 6 large (180 grams) egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1 1/4 cups (250 grams) superfine (castor) sugar (or Xylitol)
• 1 teaspoon white vinegar
• 1 teaspoon pure vanilla extract
• 1 teaspoon cornstarch (corn flour)
• 3 tablespoons (20 grams) Dutch processed cocoa powder
• 2 ounces (55 grams) semi-sweet or bittersweet chocolate, chopped

Topping:

• 1 cup (240 ml) heavy whipping cream
• 1 tablespoon (14 grams) granulated white sugar (or Xylitol)
• Fresh Fruit – we use strawberries, Raspberries, blueberries and kiwi

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Directions:

Step 1: Preheat oven to 250 degrees F and place rack in center of oven.

Step 2: Line a baking sheet with parchment paper and draw an 8 inch (20 cm) circle on the parchment paper.

Step 3: In a large bowl use your electric mixer to  beat the egg whites until they resemble foam.

Step 4: Add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks.

Step 5: Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds stiff peaks. You want to make sure that all of the sugar has dissolved. If you rub a little of the beaten egg white between your fingers and it feels gritty, you need to beat until you have a smooth texture.

Step 6: Fold in the vinegar and vanilla extract using a large rubber spatula.

Step 7: Sift the cocoa powder and cornstarch over the top of the meringue and fold in.

Step 8: Fold in the chopped chocolate.

Step 9: Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges.

Step 10: Bake for about 1 1/4 – 1 1/2 hours or until the outside is dry. The outside of the meringues should feel firm to the touch, when gently pressed. Cracks in the pavlova are completely normal, and you will see that the inside is soft and moist.

Step 11: Turn the oven off, leave the door slightly open, and let the meringue cool completely in the oven.

Step 12: Whip the cream in your electric mixer until soft peaks form and add the sugar.

Step 13: Add the whipped cream into the center of the meringue and arrange the fruit on top of the cream.

Step 14: Serve immediately