Chocolate Chip Pavlova - PAVLOVAS

Method

• 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.