Double Chocolate Pavlova-Gelato Cake - sugar

Method

• To make the pavlova, heat the oven to 225°F/110°C. Create a bain marie by bringing a few inches of water to a gentle boil in a medium-sized pot. Meanwhile, move the egg whites into a clean, metal mixing bowl. Set the bowl over the simmering water. Using an electric mixer on low speed, beat the whites for about 4 minutes, or until they begin to froth. In a slow stream, add 3/4 cup of sugar, the cream of tartar, and the cornstarch; increase the mixing speed to medium and continue beating until the egg whites are a bit stiff, 2 to 3 more minutes. Add the remaining 3/4 cup of sugar, again in a slow stream, and beat again, another 2 to 3 minutes. The meringue should be glossy, and stiff enough to form peaks.
• Sift together the cocoa powder with the salt; fold into the meringue. Make sure to incorporate the powder, but it needn't be completely monotone-some chocolate-y streaks will look nice.
• Cover a baking sheet with a piece of parchment paper. If you want an exactly round pavlova, trace a circle on the parchment paper, and then flip it over. Otherwise, spoon the meringue onto the paper, rustic-style. (Or, gently nudge the meringue into a rectangular shape, if you're going for a sheet cake-look.)
• Move the baking sheet to the oven for 1 hour, and then turn off the heat. Without opening the oven door, let the meringue rest for at least 1 more hour, or up to 12 hours.
• To make the cake, move the pavlova to a cake stand or serving dish. If the cake will be eaten immediately, scoop the gelato on top of the pavlova, add the toppings, and serve. However, if the cake won't be served right away, line a baking sheet with parchment paper; working quickly, form the gelato into scoops. When you have scooped all the gelato, move the baking sheet into the freezer. After 20 minutes, cover the gelato with plastic wrap, so that it won't dry out. The gelato can be "pre-frozen," up to 5 hours ahead.