Chocolate Pavlova

Steps

• 1

  Preheat oven to 200°F.
• 2

  Place a bowl with a 10-inch diameter on a sheet of parchment paper lining a baking sheet. Trace a circle on the paper and set aside.
• 3

  Using a large bowl, beat egg whites and cream of tartar with a mixer on high until it begins to create peaks. Slowly pour in sugar while continuing to mix. Continue until the mixture is really stiff and glossy (about 5 to 7 minutes).
• 4

  Use a spatula to smooth the meringue on the parchment paper, using your trace as a guide. Gently create a shallow “bowl” in the middle so that the meringue almost resembles a nest.
• 5

  Bake until it appears dry (about 75 to 90 minutes depending on your oven). Turn off the oven and let it remain in the oven until completely cooled (about 5 hours). If possible, it’s even better if you make the night before and let it sit in the oven overnight.
• 6

  When you’re close to serving time, make the instant chocolate pudding following the directions on the box. Let sit in the refrigerator for about 5 extra minutes.
• 7

  While pudding is setting, carefully peal your meringue off of the parchment paper and place on a serving platter. Fill with the chocolate pudding. Keep a little extra pudding if you choose to use in the next step.
• 8

  Finally, top with a homemade whipped topping. Store bought whipped cream will also work.
• 9

  If desired, add some of the reserved pudding to the whipped cream for a chocolate topping. Cut and serve immediately.