Pavlova (Meringue) Cake with Fresh Berries
Pinch salt
1/4 tsp. cream of tartar
1 1/2 cups sugar
6 ozs. semi-sweet chocolate chips
3 Tbsp. water
3 cups whipping cream, whipped
1 1/2 pints fresh berries, sliced strawberries, blueberries, raspberries
7 large whole strawberries for garnish
Preheat oven to 250 degrees. Beat egg whites with salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar until meringue is stiff and glossy.
Line 2 baking sheets with parchment paper and use pie plates to trace 3 eight-inch circles on paper. Evenly spread or pipe meringue onto circles. Bake 1 hour. Turn heat off and let meringue dry in oven until completely cooled, about 2 hours.
Remove from oven and carefully peel off paper. Place meringue cakes on wire racks to completely cook. (Meringue may crack, but that’s alright.)
In top of double boiler, place chocolate chips and water. Stir until melted and smooth. Spread over 2 of the 3 meringue cakes and let them stand until set.
To assemble: Place one chocolate covered meringue cake on serving plate. Spread with 1/2-inch layer of whipped cream. Cover with half of the berries. Repeat with second chocolate layer. Top with plain meringue and frost entire cake with remaining whipped cream. Garnish with whole strawberries and refrigerate 12-24 hours before serving.
Crunchy on the outside, melt-in-your-mouth sweetness on the inside, this dessert will be unforgettable. Two layers of meringue, kissed with chocolate and crowned with fresh berries, it is irresistible.
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