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Chocolate Chip Pavlova
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4 large Land O Lakes® Eggs (whites only)

1/2 teaspoon cream of tartar

1 cup superfine sugar  

1 cup mini semi-sweet chocolate chips

1 teaspoon vanilla

Chocolate Sauce

1 cup mini semi-sweet chocolate chips

1/2 cup Land O Lakes® Heavy Whipping Cream

1/4 cup Land O Lakes® Butter


1 cup Land O Lakes® Heavy Whipping Cream

1 tablespoon powdered sugar

4 cups fresh fruit (kiwifruit, strawberries, pineapple, mango, raspberries, blueberries, etc.), cut up

 *Substitute regular granulated sugar.

How to make

  1. STEP 1

    Heat oven to 250°F. Line baking sheets with parchment paper.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

Tip #1

- Kosher products for Passover are available at specialty food markets.

Tip #2

- Use remaining chocolate sauce over ice cream, cake or fresh fruit.

Tip #3

- 1 (12-ounce) package mini real semi-sweet chocolate chips equals 2 cups.

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