Ingredients
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1 lb strawberries, halved
1 tbsp sugar
4 None large egg whites
1/4 tsp cream of tartar
1 cup, plus 2 tbsp sugar
2 tbsp cocoa powder
2 tsp corn starch
1 tsp white vinegar
1 1/4 cups cream
None None Coarsely grated dark chocolate for serving, optional
Preparation
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Preheat the oven to 250\u00b0F. Lightly grease two baking sheets. Mark six 3-inch circles on two sheets of parchment, then place on the baking sheets, marked side down.
Beat the egg whites and cream of tartar in a small bowl with an electric mixer until soft peaks form. Gradually add 1 cup of sugar, beating until dissolved between additions. Quickly and gently fold in the sifted cocoa and corn starch, then vinegar.
Spread the pavlova mixture in circles on the prepared trays. Bake for about 45 mins or until firm. Cool completely in the oven with the door ajar.
To make the strawberry compote, combine the strawberries and a tablespoon of sugar in a medium bowl about an hour before serving. Toss gently to mix then leave to stand for 1 hour.
Just before serving, beat the cream and a tablespoon of sugar in a small bowl until soft peaks form. Top the pavlovas with the cream, strawberry compote, and grated chocolate, if desired.
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