This rich, chocolatey pavlova will impress at your next dinner party.
-4 large eggs, room temperature-1 cup granulated sugar-1 tablespoon cocoa powder, sieved-1 teaspoon balsamic vinegar-½ cup dark chocolate, finely chopped + -extra for decoration-2 ½ cups whipping cream-½ teaspoon vanilla extract-½ cup milk chocolate, melted
Preheat oven to 350 F and line large tray with parchment. Add egg whites to a clean mixing bowl without the yolks. Beat stiff and foamy.
STEP 1 .
Gradually add sugar spoonfuls until meringue is thick and glossy. Turning the bowl upside down keeps ready meringue at the bottom.
If the mixture feels gritty when touched, beat for a few more minutes until silky. Fully mix sugar. Stir in cocoa powder, balsamic vinegar, and chopped dark chocolate.
No need to overmix—meringues can be different colors. Mount two fat, equal-sized meringue circles on the baking tray.
Smooth and shape the meringues with a spoon, then bake at 300 F. Let meringues cook for an hour. Turn off the oven and slightly open the door after an hour.
Leave the meringues to cool completely before removing them from the oven. Add vanilla extract to thickened whipping cream in a clean bowl.
One pavlova meringue and half the whipped cream on a plate or cake stand. After melting the cacao, add the second pavlova meringue, rest, and cream. Instantly serve chocolate-shaved pavlova.