Pavlova with Chocolate and Raspberry

Ingredients

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• pinch of salt
• 1 teaspoon vanilla extract
• 200 grams (1 cup) granulated sugar
• 1 1/2 teaspoons cornstarch
• 58 grams (1/4 cup, 60 milliliters) heavy cream
• 50 grams (1/3 cup, 2 ounces) semi sweet or bittersweet chocolate chips
• pinch of salt
• 235 grams (1 cup, 240 milliliters) heavy cream, very cold
• 15 grams (2 tablespoons) powdered sugar
• 1/2 teaspoon vanilla extract
• pinch of salt

Instructions

1. 1

   Position the oven rack to the center position....: Position the oven rack to the center position. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and set aside.

2. 2

   In the bowl of a stand mixer fit...: In the bowl of a stand mixer fit with the whisk attachment or using a hand mixer, beat the egg whites (4 large), cream of tartar (¼ teaspoon), salt (one pinch), and vanilla extract (1 teaspoon) on medium speed until you have soft peaks.

3. 3

   Continue mixing on medium speed and begin adding...: Continue mixing on medium speed and begin adding the granulated sugar one tablespoon at a time (total of 200 grams/ 1 cup), waiting about 15 seconds before the next addition. Once all the sugar is added, increase the speed to medium-high and beat until the meringue is holding stiff peaks.

4. 4

   Lightly spoon the cornstarch (1 ½ teaspoons) over...: Lightly spoon the cornstarch (1 ½ teaspoons) over the top of the meringue and fold it in with a rubber spatula.

5. 5

   Gently pile the meringue onto the parchment paper...: Gently pile the meringue onto the parchment paper in one large mound. Use an offset spatula to smooth over the meringue into an ant hill shape making an indent in the center to hold the toppings. It does not need to be perfect, some swirling looks quite nice.

6. 6

   Using your offset spatula, gently swipe from the...: Using your offset spatula, gently swipe from the bottom up around all sides of the meringue. This will give your shell some height.

7. 7

   Bake for 90 minutes. The outside should feel...: Bake for 90 minutes. The outside should feel dry and firm but the inside will be soft and moist. Turn the oven off, leave the oven door shut, and let the meringue cool completely in the oven for at least 2 hours. It can also stay in the oven for longer up to overnight until you are ready to assemble.

8. 8

   Heat the heavy cream (58 grams/ ¼ cup)...: Heat the heavy cream (58 grams/ ¼ cup) in a small saucepan over medium-low heat until simmering and almost boiling. Meanwhile, put the chocolate chips(50 grams/ ? cup) in a mixing bowl.

9. 9

   Pour the hot cream over the chocolate chips...: Pour the hot cream over the chocolate chips and let it sit for about 2 minutes.

10. 10

    Put your whisk into the center of the...: Put your whisk into the center of the bowl and begin whisking from the center working your way out until the ganache becomes smooth.

11. 11

    Add the salt (one pinch)and whisk in.

12. 12

    Combine the cold heavy cream (235 grams/ 1...: Combine the cold heavy cream (235 grams/ 1 cup), powdered sugar (15 grams/ 2 tablespoons), vanilla extract (½ teaspoon), salt (one pinch) into a bowl. Whisk gently until combined.

13. 13

    Using a hand mixer or stand mixer, turn...: Using a hand mixer or stand mixer, turn the mixer on to full speed and whip the cream to medium to stiff peaks. I like to go a little softer than stiff peaks as it pairs nicely with the meringue if it's a little softer.

14. 14

    Just before serving gently place the baked meringue...: Just before serving gently place the baked meringue on a serving plate. Top with whipped cream, ganache, fresh raspberries and mint.