Chocolate Meringue Pavlova — Carrie Sheridan

Chef’s Note

“the easiest classy dessert is a pavlova – with chocolate OR mixed berries. couldnT be easier or faster to make.”








  • 6 egg whites (using large eggs)
  • 1 pinchcream of tartar
  • 1 12 cupssugar
  • 14 cupcocoa powder
  • 14 cupchocolate chips, chopped
  • 1 cupwhipped cream
  • 12 cup hershey chocolate syrup
  • chocolate (to garnish)
  • Directions

  • Break eggshell of each egg and separate each yolk from each eggs white into a small bowl and add to a large mixing bowl. this ensures that if some yolk escapes into the white, it only ruins 1 egg.
  • Place egg whites into a large mixing bowl with a pinch of cream of tartar and mix on high until the peaks are soft and satiny.
  • Add sugar very slowly, and continue mixing on high for a few minutes until stiff peaks form.
  • Sift in the cocoa powder.
  • Add chopped chocolate chips and use a spatula to gently fold these in the stiff peaks. of you donT know how to fold something into egg whites, there are youtube videos on how it is done so you can watch how to do it.
  • draw 2 8-inch circles pn a piece of parchment paper and place the paper on a baking sheet.
  • Spoon the mixture onto the paper circles.
  • Keep each circle the same size and leave a little extra space at the edge for expansion.
  • Bake at 300F for 60-75 minutes. Do not overbake.
  • Remove from oven and let cool.
  • Top first layer with whipped cream.
  • top with 2nd layer of meringue and frost with whipped cream.
  • Garnish with chopped chocolate or a shaved chocolate bar.
  • Drizzle with Hershey’s chocolate syrup – or a hot fudge sauce, if desired.
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