Cooking With Tse: Chocolate Dipped Pavlovas With Strawberries

I saw this & thought I would share!
http://youtu.be/ES3nPnqAUhU
Chef Tselani Richmond : For this dessert, I use whatever fruit is in season, such as raspberries, blackberries or peaches. You can even go tropical, adding papaya, bananas, mango and kiwis. A stand mixer is best for this recipe. If a handheld beater is all you have, not to worry-working the egg whites into stiff peaks takes about 3 to 5 minutes. Think of it as a mini workout. Note: If you want to freeze your leftover egg yolks, check out the Iowa Egg Council's website for valuable egg tips.

2 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar plus 1 teaspoon, divided
1 tablespoon cornstarch
1 teaspoon white vinegar
2 cups quartered strawberries (or fruit of your choice)
1 teaspoon lemon juice or balsamic vinegar
2 ounces good-quality bittersweet chocolate

Preheat oven to 300 degrees. Whip egg whites with cream of tartar until foamy. Gradually add 1/2 cup sugar and whip until whites are stiff and glossy. Gently whisk in cornstarch and vinegar. Don't over beat!
Line a baking sheet with parchment paper. Spoon egg whites into six separate piles and smooth into disks with a spatula. Reduce oven to 250 degrees and bake one hour. Turn off oven, open door and let pavlovas cool to room temperature, about another hour.

Gently toss strawberries with remaining teaspoon sugar and lemon juice (or balsamic vinegar). Let stand 30 minutes.

Melt chocolate in a small saucepan over low heat. Dip the bottom of each pavlova into chocolate and return to parchment lined baking sheet. Place pavlovas in refrigerator until chocolate is set, about 5 minutes.

Divide pavlovas among plates and top with strawberries.

Serves 6

Nutritional information per serving: Calories: 146; total fat: 4g; cholesterol: 1mg; sodium: 20mg; carbohydrate: 27g; total dietary fiber: 2g; protein: 2g