Chocolate Pavlova

Preheat oven to 300° F. Line a baking sheet with parchment paper. Using a dark marker draw a 9″ diameter circle on the parchment paper by tracing around a 9″ cake pan. Flip the paper over so your meringue won’t touch the marker.

Beat the egg whites and salt on medium speed until foamy soft peaks form, about a minute. Increase the speed to medium high and gradually add the sugar, continue beating until stiff peaks form, 8-9 minutes. (The meringue will be glossy.) Sift the cocoa and add to the meringue. Add the vinegar and chopped chocolate. Fold the mixture until well combined. It should be a light mocha color with no white or brown streaks.

Secure the parchment paper to the baking sheet by adding a dab of meringue under each corner. Mound the meringue onto the parchment inside the circle. Using the spatula or a butter knife, spread the meringue to fill the circle. Even the top and sides just slightly. Place in the oven and cook for 1 hour and 15 minutes, or until the meringue is puffed and crisp all over, yet still a bit wobbly underneath if you touch the center. The top will be cracked. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool at least 30 minutes.

Before serving, carefully peel the meringue off of the parchment paper and place on a serving platter. In a medium bowl, beat the mascarpone cheese, heavy cream and vanilla until combined. Gradually add the sugar and continue beating until it holds soft, pillowy peaks. Do not over beat. Mound the mascarpone cream onto the meringue and gently spread it out about an inch from the edge. Top the pavlova with the berries and sprinkle the shaved chocolate over top. Cut into wedges, wiping the knife in between slices, and serve. Can be made and assembled up to 12 hours ahead of time. Keep in fridge.  May 8, 2014