Chocolate Strawberry Pavlova

Summer entertaining made easy with this Chocolate Strawberry Pavlova, and a little help from Google Home Mini.

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Servings: 10-12

INGREDIENTS:

Pavlova

6 egg whites

1 ½ cups (300 grams) sugar

2 pinches of flaky sea salt

1 teaspoon red wine vinegar

¼ cups (20 grams) cocoa powder, sifted

56 grams dark chocolate chips, finely chopped

Chocolate Covered Strawberries

½ cup dark chocolate chips

1 teaspoon coconut oil

Strawberries

Whipped Cream

1 cup thickened cream

Chocolate shavings, for garnish

PREPARATION:

Preheat oven to 300º.

Using a hand mixer, whip the egg whites until peaks form and then gradually add sugar until the whites become stiff and very shiny.

Add the sea salt, red wine vinegar, cocoa powder, and dark chocolate to the meringue and fold together with a silicone spatula, being careful not to deflate the meringue.

Line a large baking tray with baking paper. Spoon the meringue onto the baking sheet, shaping it into a large, cloud-like circle, approximately 23 centimeters in diameter.

Place the pavlova into the oven and turn the temperature down to 150º right away. Bake for 45 minutes, then turn oven off, crack the door open and let the pavlova cool inside the oven.

While the pavlova is baking, make the chocolate covered strawberries. In a microwave-safe bowl, melt the chocolate chips and coconut oil in the microwave in 30 second intervals, stirring in between, until completely melted and smooth. Holding the strawberries by the stems, dip into the chocolate so the berries are coated evenly. Place on a sheet of baking paper in a tray and refrigerate for at least 30 minutes until the chocolate is hardened.

Using a hand mixer, whip the cream until soft peaks form.

Once pavlova is cooled and ready to serve, top with the whipped cream. Sprinkle with chocolate shavings and arrange chocolate covered strawberries in the middle.

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