Winter Pavlova

• servings: 6 servings
• active time: 20 minutes
• total time: 2 hours 20 minutes

Ingredients

4 (120g) Egg whites

1C (220g) Caster sugar

2/3 C (100g) Dark chocolate

1 Tbsp 12g) Corn starch

1/4 tsp Cream of tartar

2 oz (59g) Hot water

2 tbsp (2g) Spicy orange tea

1/4C Marmalade

3 tbsp Cocoa nibs

1 Orange (sliced)

2C Whipped cream

Grated chocolate

Directions

Preheat your oven to 300F. Line a large baking sheet with partchemnt paper. Place the chocolate in a microwave safe bowl. Microwave for 30 seconds and mix. Repeat until the chocolate is fully melted. Or use a double boiler to melt. save for later use. Heat water until almost boiling. Pour 2 oz into the tea. Steep for 5 minutes then strain. Chill for later use.

With two bowls seperate your egg yolks from egg whites. Place the eggwhites into a mixing bowl fitted with whisk attachment. save or discard the egg yolks.

Add the cream of tartar to the egg whites. On medium low speed whip until frothy. It should look like soapy water. Once the whites are foamy slowly add the sugar one tablespoon at a time. The egg whites should start to thicken and look glossy. Mix until the egg whites are thick enough that they hold stiff peeks. Add the cornstarch and mix on low to incorporate. Then slowly add the black tea while i'ts mixing. Remove the whisk attachment and gently fold in the chocolate just until the meringue has chocolate streaks.

Place a dollop of meringue underneath each corner of the parchment paper. With a spatula place the meringue in the middle of the cookie sheet. Form a 9 inch circle, and smooth the edges. Bake at 300F for 40 to 60 min. Until the Outside is crisp and the inside fully cooked. Use a toothpick to stick in the pavlova. it should come out dry when done. Allow the pavlova to cool for 1 hour.

Top the pavlova with whipped cream. Add dollops of marmalade, chopped peeled oranges, cocoa nibs, and gated chocolate