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Cocoa Pavlova w/Cream & Berries

Cocoa Pavlova w/Cream & Berries
Ingredients:
4 large egg whites - room temperature
⅛ tsp. cream of tartar
⅛ tsp. sea salt
1 cup white sugar
1 Tbsp. red wine vinegar
¼ cup extra brute cocoa powder (I use Cacao Barry)
1 cup heavy cream
1 Tbsp. sugar or honey (to sweeten cream)
Fresh berries
Preheat oven to 350 degrees.  Draw a 10 inch round circle on parchment paper that will line a baking sheet.  Turn the side of the parchment paper down that has the drawn circle (you will still be able to see it from the other side.)  
To make the meringue, whip the egg whites, cream of tartar and salt in an electric mixer with the whisk attachment until foamy.  Gradually add 1 cup sugar.  After the sugar is incorporated, add the vinegar and cornstarch.  Whip on medium high speed until the whites hold stiff peaks and look glossy (3-5 minutes).  Add the cocoa and mix briefly in the mixer, then use a rubber spatula to incorporate the remaining cocoa until no streaks of white remain.  
Pile the meringue inside the circle on the parchment.  Using a rubber spatula or icing knife, spread the meringue out, not making it perfectly smooth or overworking it.  
Bake for 10 minutes at 350 degrees, then lower the heat to 300 degrees and bake until the meringue is puffed and cracked around the edges, about 45 - 50 minutes.  Turn the oven off, prop the oven door open and allow to cool gradually for about 30 minutes.  This will help the meringue to not collapse as easily.  Don’t worry if it doesn’t look perfect, that’s part of the beauty of pavlova!

Whip the cream and sugar until soft peaks form.  


To assemble the Pavlova, gently move the baked meringue onto a serving plate.  Pile the fresh whipped cream onto the center and arrange fresh berries on top.  Enjoy!

Cocoa Pavlova w/berries and cream

 
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