Chocolate Pavlova

My mom and I made this dessert tonight.  I was inspired by a past issue of Martha Stewart Living in which they did an entire article on different meringues.  I thought "YAY desserts I can actually have!!"  The original recipe can be found at: http://www.marthastewart.com/317737/chocolate-pavlova  This is a fabulous naturally gluten-free dessert, our whole family was like WOW!!!  Definitely a must try, and different than the norm!


Ingredients:

• Meringue:
• 4 egg whites, room temperature
• 1/4 cup brown sugar
• 3/4 cup sugar
• Pinch of salt
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons unsweetened cocoa powder
• To make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment or use a sil-pat.  Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. ( I put mine in a stand mixer and checked it after 5-8 minutes, super easy, it ends up resembling marshmallow cream.)  Beat in vanilla.
• 1. Sift cocoa powder over meringue, and fold until barely any streaks remain. Using a large spoon, spread meringue into a round, 8 inch circle. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin
• 1. 
     

• 1. Bake meringue until dry to the touch, about 30 minutes. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
• 
  
• Whipped Cream:
• 1 1/4 cups heavy cream, whipped to soft peaks
• 
  
• Chocolate Cream Topping:
• •  4 large egg yolks
  • 1/4 cup sugar
  • 1/2 cup plus 2 tablespoons heavy cream
  • 1/2 cup whole milk
  • 1/4 teaspoon coarse salt
  • 8 ounces semi-sweet chocolate chips
  • Prepare an ice-water bath. Whisk yolks and 2 tablespoons sugar in a medium bowl. Bring cream, milk, salt, and remaining 2 tablespoons sugar to a simmer in a medium saucepan. Pour a third of hot cream mixture into yolk mixture, whisking until combined. Pour yolk mixture into pan with hot cream. Cook over medium heat, stirring, until mixture coats the back of a spoon, 6 to 7 minutes.
  • Place chocolate in a large heatproof bowl. Pour hot mixture over chocolate. Whisk until chocolate melts and mixture is smooth, reserve 1/4 cup in a separate bowl.  Place the bowl with rest of chocolate mixture then set in ice-water bath, stirring often, until cold & thickened.  Stir in 1/4 cup of whipped cream by hand to lighten mixture.

ASSEMBLE:

To assemble pavlova: Spread chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with reserved melted chocolate mixture (the 1/4 cup that was not cooled), and serve immediately.  Enjoy!!