Chocolate Meringue Pavlova Cake with Strawberries and Cream

Ingredients:

Cake

• 5 whites from large eggs, room temperature
• A pinch of cream of tartar
• A pinch of salt
• 1.25 cups sugar
• 5 tbsp cocoa powder
• 55 g dark chocolate, finely chopped

Topping

• 1.5 cups cold heavy cream
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 tbsp. l. plus 1 tsp. Sahara
• 3 cups strawberries, halved or quartered

Preparation:

1. Prepare the basePreheat oven to 120°C (250°F). Line a baking sheet with parchment paper. In a large bowl, beat the egg whites, cream of tartar, and salt with a mixer on medium-high speed for about 2 minutes until foamy. Gradually beat in the sugar, about 2 tablespoons at a time (this will take about 2 minutes). Continue beating for about 3 minutes more, until stiff and glossy.
2. Sift cocoa powder over the egg white mixture and sprinkle with chopped chocolate; mix well. Spread the meringue onto the prepared baking sheet to form a 20 cm (8 in) circle, leaving a shallow well in the center. Reduce the oven temperature to 105°C (220°F).
   
   Bake for about 2 hours, until the meringue is firm and dry. Turn off the oven and slightly open the door. Let the meringue cool in the oven for about 3 hours. Carefully remove from the parchment and transfer to a plate.
3. Prepare the toppingIn a large bowl, beat the cream, sour cream, vanilla, and 2 tablespoons sugar with a mixer on medium-high speed for about 2 minutes until soft peaks form. Stir in the strawberries and the remaining 1 teaspoon of sugar. Top the cake with whipped cream and strawberries.