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Chocolate Pavlova

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Cocoa and brown sugar lend this meringue a denser, moister, creamier texture than usual.

Source: Martha Stewart Living, January 2009
Servings Yield

Ingredients

For the Meringue

To Assemble

Directions

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Reviews

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How would you rate this recipe?
119
  • copperpenny09c
    11 MAY, 2017
    Does this have to be refrigerated? Does it hold up well for 1-2 days?
    Reply
  • MS12137482
    21 SEP, 2013
    Wow good!
    Reply
  • venusofwillendorf
    11 DEC, 2010
    I made this for my book club's Christmas meeting and everyone devoured it! I wasn't sure how it would be, and it was my first time making merengue or pavlova, but it was awesome and I will definitely be making it again! I wouldn't attempt it without a kitchenaid mixer, it made my work so easy! The only tricky part was spreading the merengue into the circle, the parchment kept pulling up. Also, I just made a simple chocolate ganache for the chocolate topping.
    Reply

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