CHOCOLATE CHERRY PAVLOVA
Steps:
- Preheat oven to 350 degrees. Trace a 9 inch baking pan on a sheet of parchment paper, flip paper over and place on a baking sheet. In a mixing bowl, beat egg whites on medium speed. Slowly add in granulated sugar, ¼ cup at a time. Beat in cornstarch, salt and vinegar. Beat on medium high for 5-8 minutes or until mixture is glossy and stiff peaks form. Sprinkle cocoa powder over meringue, beat for only 30 more seconds. Add chopped chocolate. Fold in chocolate and cocoa by hand until no white remains. Place meringue on your parchment paper circle Spread out to fill in the circle and spread it up to form a sort of bowl. Bake for 10 minutes. Reduce heat to 300 and continue to bake for 45-50 minutes or until meringue begins to crack and harden. Turn oven off and open oven door. Let meringue sit in oven while it cools-about 30 minutes. For the whipped cream: beat heavy cream in a chilled bowl using your whisk attachment. Add sugar and vanilla. Continue to beat until the whisk leaves streaks in your cream or when the whisk is lifted stiff peaks form. Spread whipped cream in the center of the pavlova. Top cream with cherry pie filling. Sprinkle shaved chocolate if desired. Refrigerate until ready to serve.
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