Recipe - Chocolate Pavlova

6 Egg whites
One fourth teaspoon Salt
One fourth teaspoon Cream of tartar
1 One half cup Granulated sugar
3 tablespoon Unsweetened cocoa powder
2 teaspoon Cornstarch
1 tablespoon Vinegar
2 teaspoon Vanilla
2 ounce Bittersweet chocolate,
finely chopped

TOPPING
3 cup Strawberries, hulled
1 One half cup Whipping cream, 2 slices
2 teaspoon Granulated sugar
1 ounce Bittersweet chocolate,
melted

Line baking sheet with parchment paper or foil. Trace 8 inch circle on
paper; turn paper over. In a bowl and using electric beaters, beat egg
whites with salt and cream of tartar until soft peaks form. Gradually beat
in sugar until stiff glossy peaks form. Sift cocoa and cornstarch over top;
gently fold in. Gently fold in vinegar, vanilla and chocolate. Mound onto
circle on prepared baking sheet. Bake in 275* oven for 1One half hous or until
crispy outside but still soft in the centre. Transfer to rack; let cool
completely. Place on serving plate.

Topping: Slice or halve stawberries. Set aside. In a bowl whip cream with
sugar and pour onto meringue. Arrange strawberries decoratively over top.
Drizzle melted chocolate over berries.

Tips: 1. Egg seperate better cold but whip up better at room temperature.
2. If you have no bittersweet chocolate on hand to drizzle over berries,
just sieve some unsweetened cocoa powder over top for a dazzling effect.

Recipe by: Real Cream Posted to MCRecipe Digest V1 #617 by
valerie@nbnet.nb.ca (valerie) on May 28, 1997