Light Chocolate Swirl Pavlova
 
Makes 1 (8-inch) Pavlova
Ingredients
  • 1 (4-ounce) 60% cacao bittersweet chocolate bar, chopped
  • 4 egg whites, room temperature
  • 1 tablespoon cornstarch
  • ¼ teaspoon cream of tartar
  • 1 cup granulated sugar
  • Chocolate Mousse (recipe follows)
  • Garnish: Amarena cherries in syrup, chocolate shavings
Instructions
  1. Preheat oven to 275°. Line a baking sheet with parchment paper. Draw an 8-inch circle on parchment; turn parchment over.
  2. In a microwave-safe bowl, heat chocolate on medium in 30-second intervals, stirring between each, until chocolate is melted and smooth.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cornstarch, and cream of tartar at medium speed until foamy, 3 to 4 minutes. Add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form and mixture is thick and shiny, 10 to 14 minutes.
  4. Use two large spoons to transfer dollops of meringue to perimeter of traced circle on prepared pan. Pile meringue 2 inches high. Fill well with an approximately 1- to 1½-inches thick layer of meringue, and use back of spoon to lightly smooth.
  5. Pour melted chocolate into a pastry bag, and use scissors to cut a small hole in the tip. Pipe dime-sized dots of chocolate around outside perimeter of meringue. Using back of spoon, gently swirl chocolate into meringue. Do not overwork meringue.
  6. Bake for 1 hour and 20 minutes. Turn off oven and leave merinuge in oven with door closed overnight.
  7. Before serving, gently run a paring knife around edges of Pavlova to release from parchment. Carefully slide an offset spatula under Pavlova, and transfer to a serving dish. Fill with Chocolate Mousse. Garnish with Amarena cherries, drizzles of cherry syrup, and chocolate shavings, if desired. Serve immediately.
Recipe by Victoria at https://victoriamag.com/light-chocolate-swirl-pavlova-recipe/