Chocolate Pavlova



6 egg whites

¼ tsp salt

¼ tsp cream of tartar

¾ cup sugar

18 drops of stevia liquid

3 tbsp unsweetened cocoa

2 tsp cornstarch

1 tbsp vinegar

2 tsp vanilla

2 oz bittersweet chocolate chopped into pieces



3 cups sliced strawberries and or kiwis, blueberries etc

1 ½ cups whipping cream

10 drops stevia liquid

1 oz bittersweet chocolate melted


Line a baking sheet with parchment paper. Using a 8 or9” baking pan as a guide, draw a circle and then turn the paper over.  Beat egg whites , salt and cream of tartar until soft peaks form. Beat in sugar a little at a  time until glossy stiff peaks form. Stir in stevia. Sift in cocoa and cornstarch over the top gently fold in with vanilla, vinegar and chocolate pieces. Mound the meringue onto the parchment inside the circle and bake in 275 degree oven for 1 ½ hours or until crispy outside but still soft in the center. Let cool completely before placing on serving plate.


Combine the topping ingredients and serve over top the meringue.