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1
Heat oven to 250F.
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2
Line baking sheets with parchment paper.
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3
Beat egg whites in bowl at low speed until foamy; add cream of tartar.
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4
Beat at high speed, gradually adding 3/4 cup superfine sugar, until glossy and stiff peaks form.
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5
Gently stir in remaining superfine sugar, 1 cup chocolate chips and vanilla.
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6
Drop 8 (1/2 cup) mounds egg white mixture onto prepared baking sheets.
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7
Spread each into 4-inch circle, mounding slightly around edges.
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8
Bake 35-40 minutes or until edges are crisp.
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9
Remove from oven; cool 15 minutes.
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10
Remove from parchment.
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11
Combine 1 cup chocolate chips, 1/2 cup whipping cream and butter in 1-quart saucepan.
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12
Cook over low heat, stirring constantly, 2-4 minutes or until chocolate is melted and sauce is smooth.
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13
Drizzle 1 1/2 teaspoons chocolate sauce onto each individual dessert plate.
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14
Beat 1 cup whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form.
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15
Gently stir in powdered sugar.
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16
Place each pavlova on chocolate-coated plate.
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17
Spread 1/4 cup whipped cream mixture in center of each pavlova; top with 1/2 cup fruit.
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18
Drizzle with remaining chocolate sauce.
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19
*Substitute regular granulated sugar.
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20
**Substitute powdered sugar for Passover.
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21
To make, combine 1 cup sugar and 1 tablespoon potato starch in food processor bowl fitted with metal blade.
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22
Process about 2 minutes or until mixture is powdery.
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23
Allow sugar to settle before removing cover.
