Chocolate Pavlova With Winter Fruit

1. 1

   To make the chocolate meringue:

2. 2

   Preheat the oven to 225u00b0F convection or 250u00b0F conventional. Line a rimmed baking sheet with a Silpat or parchment paper.

3. 3

   In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites, vanilla bean paste, and cream of tartar until soft peaks begin to form.

4. 4

   Sift together the sugar, cocoa powder, and cornstarch. With the motor running at low speed, add the sugar mixture 1 tablespoon at a time to the egg whites. Add the vinegar and dark chocolate. Whip until fully incorporated and the egg whites hold a stiff peak (the whip attachment will have a sturdy egg white tail when removed).

5. 5

   Scoop the mixture onto the prepared baking sheet. Shape into a 9- to 10-inch circle with a slightly higher edge. Bake until the outside is dry and starting to crack slightly, 1 to 11/2 hours. Turn the heat off and leave the meringue in the oven to cool, about 1 hour.

6. 6

   To make the whipped cream:

7. 7

   Add the cream, confectioners' sugar, and vanilla to the bowl of a stand mixer fitted with a whisk attachment.

8. 8

   Whip until the cream holds soft peaks.

9. 9

   To assemble:

10. 10

    Place the baked meringue onto a serving platter or cake stand. Spread the whipped cream in the center leaving a 2-inch gap around the edge.

11. 11

    Arrange the fruit on top and serve immediately.

* Per serving · 4 servings · Values may vary.