Learn how to make chocolate pavlova, a marshmallow meringue-like dessert with a crispy exterior, served with whipped cream and berries (or pomegranate).
Preheat the oven to 350 °F (175 °C). Line a couple baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until soft peaks form.
With the mixer running, gradually add the granulated sugar and continue beating until the meringue is firm.
Sift the cocoa powder over top, then sprinkle in the vinegar, and the chopped chocolate, and gently but quickly fold until everything is incorporated.
Dollop the chocolate pavlova mixture onto the baking sheets, placing about 3 or 4 on each sheet, leaving room for them to expand in the oven. Swirl and smooth the dollops with an offset spatula.
Place the baking sheets in the oven, and then lower the oven temperature to 300 °F (150 °C). Bake the pavlovas for about 30 minutes, then turn off the oven, prop open the door, and let them cool completely (I left them overnight because it’s winter and there was no worry of humidity in the house).
When you are ready to serve the pavlovas, whip the cream to soft peaks in a large bowl.Add the icing sugar and continue whipping to the desired consistency (don't overwhip or you'll make butter!).
Serve the pavlovas with generous amounts of whipped cream and pomegranate seeds.
Notes
For this recipe, I used Cacao Barry ocoa chocolate available at IGA grocery stores in Quebec and online at Vanilla Food Company