CHOCOLATE CHIP PAVLOVA

Chocolate Chip Pavlova image

A meringue crust topped with whipped cream and fresh fruit such as kiwi's. strawberries, etc. In the 1930's an Australian chef, Herbert Sachse, invented this dessert, when a soft merinugue cake was requested for an afternoon tea at the hotel where he worked. It is said that he claimed, "it is as light as Pavlova", referring to the Russian ballerina, Anna Pavlova, who visited Australia in the 1920's. Although Australia is credited with inventing this dessert New Zealand also lays claim to it as being served in that country at the same time it is said to have been invented in Australia. After all is said and done it is a lovely dessert and this is my take on it! Found originally on three different recipes on the internet and then incorporated. Seems like an awful lot of work, so why not double the recipe?

Provided by Manami

Categories Dessert

Time 55m

Yield 8 individual pavlovas, 8 serving(s)

Number Of Ingredients 12

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Ingredients

4 egg whites
1/2 teaspoon cream of tartar
1 cup superfine sugar or 1 cup granulated sugar
1 cup miniature semisweet chocolate chips
1 teaspoon vanilla
2 teaspoons chopped fine pistachios or 2 teaspoons chopped fine toasted almonds
1 cup miniature semisweet chocolate chips
1/2 cup heavy whipping cream
1/4 cup butter or 1/4 cup margarine
1 cup heavy whipping cream
1 tablespoon powdered sugar
4 cups fresh fruit, cut up (kiwi, strawberries, pineapple, mangoes, raspberries, blueberries, etc.)

Steps:

PAVLOVAS:.
Heat oven to 250°F.
Line baking sheet with parchment paper.
Beat egg whites in large bowl at medium speed until foamy, about 1-2 minutes.
Add cream of tartar; continue beating until egg whites form soft peaks, about 1-2 minutes.
Increase speed to high.
Beat gradually adding 3/4 cup superfine or granulated sugar, until glossy and stiff peaks form, about 2-3 minutes.
Gently stir in remaining superfine or granulated sugar, 1 cup chocolate chips and vanilla.
Spread egg white mixture into 8 (4") circles (1/2 cup each) on prepared baking sheet, mounding slightly around edges.
Bake for 30-35 mins or until edges are crisp.
Remove from oven; cool 15 minutes.
Remove from parchment.
TOPPING:.
Meanwhile, combine 1 cup chocolate chips, 1/2 cup whipping cream and butter or margarine in 1qt saucepan.
Cook over low heat, stirring constantly, until chocolate is melted and sauce is smooth, about 2-4 minutes.
Drizzle 1-1/2 teaspoons chocolate sauce onto each individual dessert plate.
TOPPING:.
Beat 1 cup whipping cream in medium bowl at high speed, scraping bowl often, until stiff peaks form.
Gently stir in powdered sugar.
Place each pavlova on chocolate-coated plate.
Spread 1/4 cup whipped cream mixture in center of each pavlova; top with 1/2 cup fruit.
Drizzle with remaining chacolate sauce.
Place some of the fruit alongside the pavlovas.
Enjoy, you deserve it!
TIP:(1) Use remaining chocolate sauce over ice cream, cake or fresh fruit. (2) 1 pkg (12oz) mini real semi-sweet chocolate chips = 2 cups. (3) When using for Passover, look for real chocolate chips and powdered sugar, which are avilable at specialty food markets.