This twist on classic pavlova, a crisp meringue base topped with whipped cream and fruit, takes it in the direction of a favorite ice cream flavor. Chopped chocolate gets folded into the meringue, which bakes up crisp on the outside and marshmallowy on the inside. The mint-infused chocolate whipped cream is the finishing touch – a perfect dessert for two.
For the meringue: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the whip or whisk attachment, whip together the egg whites and cream of tartar on medium speed until the mixture looks frothy. Then, gradually whip in the sugar in a slow, steady stream. Add the vanilla and salt, and whip to medium-stiff peaks.
Gently fold in the chopped chocolate, then dollop the meringue onto the prepared baking sheet and spread into a circle about 6 inches wide. Use the back of a spoon to make the interior of the meringue slightly shallower than the exterior “walls.”
Transfer to the oven, immediately lower the temperature to 200 degrees F and bake until the outside of the meringue is dry to the touch and appears set, about 1 hour to 1 hour 15 minutes. Turn off the heat and leave the meringue inside the oven for 1 hour to fully dry.
For the topping: In a medium saucepan, bring the cream to a simmer over medium heat. Add the mint, cover, remove from the heat and steep for 15 minutes. Remove the mint and chill the cream for at least 1 hour.
In the bowl of a stand mixer fitted with a whip or whisk attachment, whip the chilled cream and vanilla on medium speed. Sprinkle in the sugar and cocoa while whipping. Continue to whip to medium peaks.
To serve, place the cooled meringue on a serving dish or platter. Spoon the chocolate mint whipped cream on top of the meringue and garnish with the chopped chocolate.
If fresh mint is not available, you can whisk the cold heavy cream with 1/2 teaspoon of peppermint or mint extract.