Great Company,Great Food!(III)

For the dessert,I used the recipe from here:http://www.canadianliving.com/food/baking_and_desserts/chocolate_pavlova.php

Dessert:Chocolate Pavlova

4 egg whites

1 cup granulated sugar (I used half light brown sugar,half normal sugar)

1 tsp  cornstarch

1 tsp white vinegar

1 tsp  vanilla

3 tablespoon of cocoa (I used milo,i know..)

1 cup whipping cream

Assorted berries( I used black berries and raspberries..they were on sale=p)

1. Line large baking sheet with parchment paper or greased foil; using 8-inch (20 cm) round cake pan as guide, trace circle. If using paper, turn over. Set aside.
2. In  bowl, beat egg whites until soft peaks form. Beat in sugar, 2 tbsp at a time, until stiff glossy peaks form. Beat in cornstarch and vinegar, then vanilla. Fold in chocolate.
3. Spoon egg white mixture onto circle on baking sheet; spread to fill evenly. 
4. Bake in center of 275°F (140°C) oven until crisp on the outside but still soft on the inside, about 1 hour. Turn off oven; let meringue cool in oven for 1 hour. Slide metal spatula under meringue to loosen from paper; slide onto flat serving plate. 
5. In a bowl, whip cream; spoon onto the meringue , leaving raised rim bare. Arrange berries on top of cream. 

Separate the egg whites from the yolk

Egg whites

Beaten egg whites and sugar

Add cocoa/chocolate powder

Draw a circle on the parchment paper

Spread the meringue on the parchment

Cream

Whipped Cream

Spread the whipped cream on the baked meringue

Arrange yummy fruits on top of it

Serve

Tips:Try using not-so-sweet fruits or sour fruits because the meringue and the cream itself is sweet.You dont want to overwhelm yourself and have your guests blame you for their diabetes.

My meringue should be a lot fluffier,the thing is,you have to make sure that the bowl or mixer is really dry.Plus,my whipped cream is not as airy as it should be.I should've beaten it longer.

Phew,that was a long one.Happy holidays people!

Wasalam

Till then,Bonsoir,

Love,

Anggerik