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1
Line rimmed baking sheet with parchment paper or greased and floured foil.
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2
Using 8-inch cake pan as guide, draw circle on paper; turn paper over.
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3
In bowl, beat together egg whites, salt and cream of tartar until soft peaks form.
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4
Beat in sugar, about 3 tbsp.
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5
at a time, until stiff and glossy peaks form.
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6
sift cocoa and cornstarch over top; gently fold in.
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7
Gently fold in vinegar, vanilla, then chocolate.
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8
Mound onto circle on prepared baking sheet.
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9
Bake in center of 275 F. oven for 1 1/2 hours or until crispy outside but still soft in center.
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10
slice long metal spatula under meringue to loosen; transfer to rack and let cool completely.
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11
Place on serving platter.
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12
TOPPING: slice or halve strawberries.
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13
In bowl, whip cream with sugar; spread over meringue.
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14
Arrange strawberries decoratively over top.
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15
Drizzle chocolate over berries.
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16
TIPS: Eggs separate better when cold but beat up to a higher volume when at room temperature.
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17
If you have no bittersweet chocolate on hand to drizzle over the berries, just sieve some unsweetened cocoa powder over top for a dazzling effect.
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18
Canadian Living's Best Chocolate
