Choc Chip Pavlova with Berries

Sabina says:
This was my first pavlova, and it tasted really good. The meringue wasn't too sweet, and the dark chocolate chips helped that. I love berries, so their notable tartness and sweet acidity was a great addition to the dessert, and the fresh cream unites all the flavour together. Sure, I had a little trouble getting slices without spilling pavlova crust everywhere, but this dessert is a must-try!

Last Christmas, I prepared pavlova as Sabina hasn't tried one. I was a bit hesitant for she might not like it but due to limited time, I decided to have a go. My previous pastry chef boss used to fold heaps of icing sugar with the meringue to have a very stable and stiff meringue texture after. I prefer my pavlova crunchy outside and soft inside, though the addition of cornstarch makes it a bit chewy. I added a twist by folding in dark choc chips. I decided to use the Belgian chocolate chips my friend gave me as Christmas present, or should I say, 'prezzy' ha.ha.ha. It was good as the chocolate didn't melt and the little chunks added a nice texture to the pavlova. 

It turned out really nice as the sweetness of the meringue balanced with the fresh cream and the tartness of the berries. I used a combination of blueberries, raspberries and strawberries.  It's summer here down under so berries are in season. Hope you'll try this recipe!

Choc Chip Pavlova with Berries

Ingredients:

4 egg whites (if using small eggs, use 5)

3/4 c to 1 c sugar

Pinch of cream of tartar

1 t vinegar

1 1/2 Tbsp. cornstarch

1/2 c chocolate chips

Toppings:

Whipped fresh cream , as desired

Fresh berries, as desired (you can use other fruits like mangoes or kiwi)

Procedure:

1. Pre-heat oven at 150 deg C or 120 deg C if using a fan forced oven.

2. Using a mixer, beat egg whites and cream of tartar at medium high speed . Make sure you're using a clean and grease free stainless or glass bowl and the egg whites are in room temperature. Otherwise, you won't get nice volume.

3. When it makes soft peaks, gradually add sugar and beat until shiny and it forms medium stiff peaks. Don't over mix as it will become dry and the egg whites will eventually settle at the bottom. You can check by slightly tilting the bowl, if it doesn't slide and you can no longer feel the sugar crystals then, you're all set.

To check if the sugar crystals have dissolved, get a small portion of the meringue and rub it in between your index finger and thumb.

4. Fold the vinegar and cornstarch. Don't overfold.

The cornstarch, as far as I know, gives the chewiness of the pavlova while, I'm not so sure on this the acid like cream of tartar helps in stabilising the egg whites. Traditionally, pavlovas have vinegar. 

5. Lastly, throw in the choc chips and slightly fold.

6. In a flat tray lined with baking paper, pour the meringue. I drew a circle at the back of the baking paper as a guide. Bake for an hour or so. A good indicator that it's baked is when you see slight cracks and it is crusty when touched. My pavlova, actually, sunk a bit in the middle but I'm not worried at all as this is not a culinary competition ha.ha.ha. It will be covered with cream and fruits anyway.

7. Tun off oven but don't take out the meringue yet. Leave the oven ajar by putting a wooden spoon.
Once it has completely cool down, you can finish the pavlova or store it in air tight container.

TO FINISH:

Smother the top of pavlova with slightly whipped cream and arrange the fruits nicely.