Chocolate Pavlova
Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.
Preheat oven to 275 degrees F (135 degrees C).
Beat together egg whites salt and cream of tartar to soft peaks in a large bowl.
Beat in sugar about three tablespoons at a time until stiff and glossy peaks form.
Sift cocoa and cornstarch over egg whites and gently fold in.
Gently fold in vinegar vanilla and melted chocolate.
Line a baking sheet with parchment paper and spread the meringue into an eight inch circle.
Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft.
Using a metal spatula loosen the meringue from the parchment paper and remove to cool on a wire rack.
Allow to cool completely about one hour.