Pavlova chocolate meringue cake with strawberries and cream – detailed cooking recipe. Share with friends: 
Time: 5 hours. 25 minutes Difficulty: medium Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 5 proteins from large eggs, room temperature
- Pinch of Tartar
- A pinch of salt
- 1.25 Art. Sahara
- 5 tbsp. l cocoa powder
- 55 gr. dark chocolate, finely chopped
Topping
- 1.5 tbsp. cold cream
- 1/2 tbsp. sour cream
- 1 tsp vanilla extract
- 2 tbsp. l plus 1 tsp Sahara
- 3 tbsp. strawberries, cut in half or in four
Recipes with similar ingredients: eggs, meringues, strawberries, wine stone, bitter chocolate, sour cream, cream, vanilla extract, cocoa
Recipe preparation:
- Prepare the base. Preheat the oven to 120 ° C. Cover the pan with parchment paper. In large capacity beat egg whites with a mixer at medium-high speed, wine stone and salt for about 2 minutes. before the formation of foam. Drive in gradually sugar about 2 tbsp. l at a time (it will take about 2 minutes). Continue whisking for about 3 minutes. until sustainable brilliant mass.
- Sift the cocoa powder onto the protein mixture and sprinkle with chopped chocolate mix well. Put the meringues on the prepared a baking sheet in the form of a circle with a diameter of 20 cm, leaving in the middle shallow recess. Reduce oven temperature to 105 ° C. Bake about 2 hours, until the meringues become hard and dry. Turn off the oven and slightly open the door. Let the meringues cool in the oven for about 3 hours. Carefully remove from parchment and shift to a plate.
- Cook topping. Whisk in a large container with a mixer at medium-high speed cream, sour cream, vanilla and 2 tbsp. l sugar for about 2 minutes. to soft peaks. Mix the strawberries with the remaining 1 tsp. Sahara. Cover the cake with whipped cream and strawberries.
