Ghirardelli Chocolate Pavlova W/ Milk Choc Chip Coffee Cream

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1 cup granulated sugar
• 2 teaspoons ghirardelli unsweetened cocoa
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon instant espresso powder
• 1 cup ghirardelli milk chocolate chips

Recipe

• 1 preheat the oven to 300°f line a baking sheet with parchment paper.
• 2 to make the meringue, in a large bowl whip the egg whites with an electric mixer at high speed until foamy. add the cream of tartar and whip until soft peaks form. add the sugar in a slow steady stream, continuing to whip until the whites are very stiff and the sugar is almost dissolved, about 3 minutes. fold in the cocoa. the cocoa does not have to be completely incorporated; some streaks are fine. with a rubber spatula, spread the meringue into a 7-inch circle on the baking sheet.
• 3 make a slight indentation in the center about 5 inches across. this makes a well for the filling.
• 4 bake for 25 minutes. turn off the oven, but leave the meringue in the oven for 50 minutes to continue to dry out. remove from t he oven and cool to room temperature.
• 5 to make the filling, combine the cream sugar, vanilla, and espresso powder in a large bowl.
• 6 whip with an electric mixer at high speed until soft peaks form. fold in 1/2 cup of the chocolate chips.
• 7 spread the cream in the center of the meringue. sprinkle the remaining chocolate chips on top. serve immediately.