Chocolate Pavlova

Ingredients:

Pavlova:

• 8 large egg whites
• 2 cups caster sugar
• 1 teaspoon cream of tartar
• 2 tablespoons cornstarch
• 3 tablespoons Kessler’s® Alkalized Cocoa Powder

Chocolate Ganache:

• 1 cup whipping cream
• 1 tablespoon Kessler’s Alkalized Cocoa Powder
• 1 cup semisweet chocolate chips

Whipped Cream Topping:

• 2 cups whipping cream, well chilled
• ¼ cup confectioners ‘ sugar
• Fresh fruits of choice

Procedure:

1. Prepare pavlova the day before your gathering. Preheat oven to 250F. Trace two inch 9-inch circles onto 2 sheets of
   baking paper. Place on 2 baking sheets, trace-side down.
2. In a mixer bowl, beat egg whites using an electric stand mixer set on medium speed, until soft peaks form. Sprinkle
   cream of tartar, then gradually add in sugar, 1 tablespoon at a time, beating well after each addition. Beat until mixture
   is thick and has a glossy peaks, about 7 to 10 minutes. Sift cornstarch and cocoa powder together. Add to egg-whites
   and quickly beat on medium high for a few seconds until well incorporated. Spoon meringue onto traced circles on
   prepared trays. Spread to cover the entire circle. Swirl with a spoon to leave some pointed ends.
3. Place trays in the oven and bake for 1 ½ hours until surface is dry and crisp. Turn off oven and leave pavlova inside with
   the oven door left slightly open for at least six hours overnight. Store pavlova in an airtight container at room temperature.
   Do not refrigerate to avoid making it soggy.
4. To make the chocolate ganache, simmer cream in a sauce pot over low heat. Whisk in cocoa powder. Pour hot cream
   over your bowl of chocolate chips. Cover for minutes to soften the chocolate. Uncover and gently mix until smooth.
   Cover surface with plastic wrap to avoid developing a skin. Cool to room temperature then chill to spreading consistency.
5. To make the whipped cream, place cold whipping cream in a mixing bowl that has been chilled for 15 minutes.
   Add confectioners’ sugar and whip until thick and double in volume.
6. To assemble, place one pavlova on a serving plate. Spread 2/3 of chocolate ganache over pavlova. Spread half of
   whipped cream over ganache. Place 2nd pavlova on top. Spread remaining chocolate ganache around the edge of
   the pavlova. Spoon remaining whipped cream in mounds over the ganache. Arrange fruits on top of cream, forming
   a wreath-like decor. Serve right away.