Chocolate-Berry Pavlova

 Ingredients:

• 4 large egg whites, at room temperature
• 1/4 tsp. Cream of tartar 
• ⅛ tsp salt
• 1/4 cupsuperfine sugar
• ¼ cup unsweetened cocoa powder
• ½ cup mascarpone
• 4 oz. softened low-fat cream cheese
• 1½ Tbsp. granulated sugar
• 1 Tbsp. low-fat milk
• ½ tsp. vanilla extract
• ½ pound(s), fresh strawberries hulled and sliced (or raspberries)
• 1 oz. bittersweet chocolate

Makes 12 Servings (1 wedger per serving)

1. Preheat oven to 250°F. Line large baking sheet with parchment paper.
2. To make meringue, with electric mixer on medium speed, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form when beaters are lifted. Add superfine sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form.
3. Sift cocoa over beaten whites in three additions, gently folding with rubber spatula just until cocoa is incorporated, being careful not to deflate the meringue. Spoon meringue onto prepared baking sheet and spread to form 9-inch nest with 1-inch- high edge.
4. Bake meringue 1 1/2 hours. Turn oven off and let meringue cool in oven 2 hours. Remove from oven and slide meringue with parchment onto wire rack and let cool completely.
5. To make filling, with electric mixer on medium speed, beat together mascarpone, cream cheese, milk, granulated sugar, and vanilla in medium bowl until smooth.
6. To serve, transfer meringue to serving plate. Spoon mascarpone mixture into center of meringue and top with strawberries. Using vegetable peeler, shave chocolate over berries. Using serrated knife, cut pavlova into 12 wedges and serve immediately.

WW POINTS VALUE: 8 pts. 

Note: This recipe appears on www.weightwatchers.com. This beautiful pavlova will make the sweet finale to any spring party. A chocolatey-crunchy meringue is topped with a mascarpone mixture and topped with fresh strawberries and chocolate shavings for a refreshing and irresistible dessert. In the summertime, you could use fresh raspberries, blueberries or blackberries instead. The delicate meringue base is slowly baked to achieve a crispy exterior and soft, marshmallow-like interior. You can make the components a few days in advance and keep them separate until ready to serve. Store the meringues in airtight container at room temperature and the mascarpone mixture in the refrigerator. For best results, we recommend enjoying it immediately after it’s assembled.