Chocolate-Strawberry Pavlovas - cooking recipe

Ingredients

4 None egg whites
1 cup granulated sugar
3 tbsp cocoa powder
1 tbsp cornstarch
1 tsp white wine vinegar
1 1/4 cups creme fraiche or sour cream
1/2 tsp chocolate or vanilla extract
1/2 lb small strawberries, sliced
2 oz dark chocolate, melted, to drizzle

Preparation

Preheat oven to 250\u00b0F. Trace 4 - 4 inch circles onto a piece of parchment paper. Flip over and use to line a baking tray. Whip egg whites and a pinch of salt to soft peaks. Add sugar, 1 tbsp at a time, whisking well after each addition, until thick and glossy. Sift in 1 tbsp cocoa powder and cornstarch. Add vinegar and whisk until just combined. Using tracings as a guide, transfer meringue to prepared tray and bake for 1 hour. Turn oven off. Let meringues cool in oven with door ajar.
Meanwhile, combine creme fraiche with remaining cocoa powder, extract and 1 tbsp warm water.
Transfer pavlovas to serving plates and gently press in center to form a \"nest.\" Fill with creme fraiche mixture then top with strawberries. Drizzle with melted chocolate. Serve immediately.