Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Chocolate, meringue and fresh fruit team together in this gorgeous dessert.
Heat oven to 250°F. Line baking sheets with parchment paper.
Beat egg whites in bowl at low speed until foamy; add cream of tartar. Beat at high speed, gradually adding 3/4 cup superfine sugar, until glossy and stiff peaks form. Gently stir in remaining superfine sugar, 1 cup chocolate chips and vanilla.
Drop 8 (1/2 cup) mounds egg white mixture onto prepared baking sheets. Spread each into 4-inch circle, mounding slightly around edges. Bake 35-40 minutes or until edges are crisp. Remove from oven; cool 15 minutes. Remove from parchment.
Combine 1 cup chocolate chips, 1/2 cup whipping cream and butter in 1-quart saucepan. Cook over low heat, stirring constantly, 2-4 minutes or until chocolate is melted and sauce is smooth. Drizzle 1 1/2 teaspoons chocolate sauce onto each individual dessert plate. Beat 1 cup whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in powdered sugar. Place each pavlova on chocolate-coated plate. Spread 1/4 cup whipped cream mixture in center of each pavlova; top with 1/2 cup fruit. Drizzle with remaining chocolate sauce.
*Substitute regular granulated sugar.
**Substitute powdered sugar for Passover. To make, combine 1 cup sugar and 1 tablespoon potato starch in food processor bowl fitted with metal blade. Process about 2 minutes or until mixture is powdery. Allow sugar to settle before removing cover.
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Dietary Fiber: 4g
AWESOME dessert. If you want to impress your guests, this is what you should make! Very easy to make. You can make the meringue part the day before BUT the cream part needs to be made right before you serve this. Otherwise the cream does not hold up that good and it gets a little watery.
Everyone loved this dessert! I had lots of egg whites left over from Easter baking plus lots of fresh strawberries. I had to make them again as everyone enjoyed them so much
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/298
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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