Mint Chocolate Chip Pavlova For Two Food

PAVLOVA

Steps:

• Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Preliminary note: you will quickly reduce the oven to 200°F (93°C) in step 4.)
• With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 2 minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won't move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.
• Spread the pavlova mixture into an 8-9-inch circle (see note for mini size). You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the center.
• Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F (93°C). The pavlova will stay in the oven as it cools down to 200°F (93°C). Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking.
• Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered tightly at room temperature for up to 2 days. Or serve right away.
• Once cool, top the pavlova with whipped cream and assorted toppings. Slice and serve.

CHOCOLATE CHIP PAVLOVA

Steps:

• PAVLOVAS:.
• Heat oven to 250°F.
• Line baking sheet with parchment paper.
• Beat egg whites in large bowl at medium speed until foamy, about 1-2 minutes.
• Add cream of tartar; continue beating until egg whites form soft peaks, about 1-2 minutes.
• Increase speed to high.
• Beat gradually adding 3/4 cup superfine or granulated sugar, until glossy and stiff peaks form, about 2-3 minutes.
• Gently stir in remaining superfine or granulated sugar, 1 cup chocolate chips and vanilla.
• Spread egg white mixture into 8 (4") circles (1/2 cup each) on prepared baking sheet, mounding slightly around edges.
• Bake for 30-35 mins or until edges are crisp.
• Remove from oven; cool 15 minutes.
• Remove from parchment.
• TOPPING:.
• Meanwhile, combine 1 cup chocolate chips, 1/2 cup whipping cream and butter or margarine in 1qt saucepan.
• Cook over low heat, stirring constantly, until chocolate is melted and sauce is smooth, about 2-4 minutes.
• Drizzle 1-1/2 teaspoons chocolate sauce onto each individual dessert plate.
• TOPPING:.
• Beat 1 cup whipping cream in medium bowl at high speed, scraping bowl often, until stiff peaks form.
• Gently stir in powdered sugar.
• Place each pavlova on chocolate-coated plate.
• Spread 1/4 cup whipped cream mixture in center of each pavlova; top with 1/2 cup fruit.
• Drizzle with remaining chacolate sauce.
• Place some of the fruit alongside the pavlovas.
• Enjoy, you deserve it!
• TIP:(1) Use remaining chocolate sauce over ice cream, cake or fresh fruit. (2) 1 pkg (12oz) mini real semi-sweet chocolate chips = 2 cups. (3) When using for Passover, look for real chocolate chips and powdered sugar, which are avilable at specialty food markets.