Chocolate Pavlova

I got this recipe out of a cookbook called "Cook Yourself Thin." It's a delicious indulgement!

for the pavlova:

4 egg whites
1/4 tsp salt
1 cup sugar
1/2 tsp lemon juice
1 tblsp cocoa powder

for the topping:

1 cup whipping cream
1 cup fresh raspberries (or fruit of choice)
1/4 cup dark chocolate chips
1/4 cup melted chocolate for drizzling

1. preheat the oven to 300 degrees and line a baking sheet with parchment paper.

2. whisk the egg whites and salt on high speed until they hold their shape. Add the sugar gradually until the mixture stands in firm peaks. add the lemon juice and whisk just to incorporate. sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula. do not over mix or you will lose the ripple effect. pour the meringue onto the parchment lined sheet pan in an oval shape, roughly 3 inches by 5 inches and 2 inches high. place into oven and bake for 15 minutes.

3. switch off oven (DO NOT OPEN DOOR) and leave pavlova in the turned off oven for 1 hour. remove and set aside.

4. for the topping: whisk the whipping cream into semi stiff peaks and spoon on top of the pavlova. sprinkle with fruit, chocolate chips and drizzle chocolate on top.

helpful hints:

1. when mixing the meringue make sure your bowl and beaters are completely clean. fat will deflate the meringue.
2. pavlova is easiest to cut and serve with a serrated knife.
3. to ensure a crisp outside and a gooey inside do not open the oven door during the baking process. once you place it in the oven, do not open the door until the 1 hour and 15 minutes is up.