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Chocolate Pavlova With Tangerine Cream




Source of Recipe


The Best American Recipes 2004-2005: The Year's Top Picks From Books, Magazines, Newspapers, and The Internet


List of Ingredients




MERINGUE:

4 egg whites, at room temperature

1/8 tsp each: salt, cream of tartar

1 cup granulated sugar

1-1/2 tsp cornstarch

1 tbsp red wine vinegar

1/4 cup Dutch-processed cocoa powder, sifted

TOPPING:

1 cup whipping cream

2 tbsp granulated sugar

Finely grated zest of 1 tangerine

1/2 cup diced mango

1 cup raspberries

2 kiwis, peeled, halved lengthwise, sliced

Recipe



Draw heavy 8-inch circle in centre of piece of parchment paper. Place paper on baking sheet pencil-side down. (Circle should still show through.)

For meringue, put egg whites, salt and cream of tartar in large mixing bowl. Whip with electric mixer at medium-high speed until foamy. Add sugar, 1 tablespoon at a time, then add cornstarch and vinegar, whipping until whites are stiff and glossy, 3 to 5 minutes. Add cocoa powder. Mix on low speed until just combined, about 30 seconds. Fold in remaining streaks of cocoa with spatula.

Pile meringue in circle on parchment, spreading evenly with spatula. Bake 10 minutes in preheated 350F oven. Reduce heat to 300F. Bake until crisp and slightly cracked around edge, 45 minutes. Turn off oven, prop open door and leave to cool to room temperature.

Just before serving, place meringue on platter.

For topping, whip cream and sugar with electric mixer on high speed until it holds soft peaks. Whip in tangerine zest. Spread on meringue almost to edge.

Place mango in centre of cream. Surround with circle of raspberries. Surround with circle of kiwi slices.

Makes 8 servings.


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