Chocolate Pavlova with Tangerine Whipped Cream

Chocolate Pavlova with Tangerine Whipped Cream
Photo by Anna Williams


  • 1 cup heavy cream
  • 1-½ cups fresh fruit, such as raspberries, sliced strawberries, peeled and sliced mango, or a mix
  • Finely grated zest of 1 tangerine (about 1-¼ tsp.)
  • 1/8 tsp. table salt
  • 1/8 tsp. cream of tartar
  • 1-½ tsp. cornstarch
  • 1 cup plus 2 Tbs. granulated sugar
  • + 4 more ingredients
    • 1 Tbs. red-wine vinegar
    • 3 kiwi, peeled and sliced into half moons
    • 4 large egg whites, at room temperature
    • ¾ oz. (¼ cup) unsweetened Dutch processed cocoa powder, sifted

Position a rack in the center of the oven and heat the oven to 350°F. Cut a piece of parchment so that it fits flat on a baking sheet. With a pencil, draw a 9-inch circle in the center of the parchment (tracing a 9-inch cake pan works fine). Line the baking sheet with the parchment, pencil side f...

View full recipe at Fine Cooking


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