Chocolate Pavlova

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   Whip egg whites to soft peaks. Add sugar slowly while beating. Then add vinegar and cornstarch, beat again. Last add vanilla and beat in. Stir in chopped chocolate by hand. Pour onto a parchment lined baking sheet in a 10 inch circle with a bit of a raised rim. Bake at 250 degrees for 1 hour and then shut off the oven and let sit in the oven for 1 hour longer. Take out and cool completely. Whip the heavy cream and powdered sugar until soft to stiff peaks. Top the pavlova with cream and then add berries. Chill until served. Make only 3 to 6 hours in advance.

* Per serving · 4 servings · Values may vary.

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