Pavlova Pound Shedding

Like many others. I am trying to "loose a few" this month...which for me,of course, means baking up a storm...especially in this frigid weather we New Yorker's are experiencing.

Today Ill try to curtail the calories by making a Pavlova for my honey and I (or is it me??)-which must have a few less calories than cake..right??

"Pavlova is a meringue dessert named after the Russian ballet dancer Ánna Pávlova ... The dessert is crispy on the outside but light and fluffy inside...
The dessert is believed to have been created to honour the dancer during or after one of her tours to Australia and New Zealand. The exact location of its first creation and the nationality of its creator has been a source of argument between the two countries for many years, however more serious research into the matter indicates New Zealand as source of today's pavlova." Wikpedia

A MUST MAKE....

From Martha Stewart Jan 2009

CHOCOLATE PAVLOVA
Serves 8 to 10

* FOR THE MERINGUE
* 4 large egg whites, room temperature
* 1/4 cup dark-brown sugar
* 3/4 cup superfine sugar
* Pinch of salt
* 1/2 teaspoon pure vanilla extract
* 2 tablespoons Dutch-process unsweetened cocoa powder
* TO ASSEMBLE
* Dark-Chocolate Cream
* 1 1/4 cups heavy cream, whipped to soft peaks
* Milk-Chocolate Curls, for garnish

Directions

1. Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
2. Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
3. Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.

Dark Chocolate Cream
Makes about 2 cups

* 4 large egg yolks
* 1/4 cup sugar
* 1/2 cup plus 2 tablespoons heavy cream
* 1/2 cup whole milk
* 1/4 teaspoon coarse salt
* 8 ounces dark chocolate, finely chopped (preferably 70 percent cacao)

Directions

1. Prepare an ice-water bath. Whisk yolks and 2 tablespoons sugar in a medium bowl. Bring cream, milk, salt, and remaining 2 tablespoons sugar to a simmer in a medium saucepan. Pour a third of hot cream mixture into yolk mixture, whisking until combined. Pour yolk mixture into pan with hot cream. Cook over medium heat, stirring, until mixture coats the back of a spoon, 6 to 7 minutes.
2. Place chocolate in a large heatproof bowl. Pour hot mixture over chocolate. Whisk until chocolate melts and mixture is smooth. Strain through a sieve into a medium bowl, then set in ice-water bath, stirring often, until cold. Press a piece of plastic wrap directly on surface of chocolate cream, cover, and refrigerate for up to 3 days.


To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.