Double Chocolate Pavlova with Mascarpone Cream and Fresh Fruit ~ Gluten Free Dessert that is divine.

It's been a while since I shared a dessert with you. Thank you for stopping by, come on in and let's make a Pavlova!!! Mmmmmm.... chocolate, cream, and fresh fruit.

Pavlova, the dessert Australians and New Zealanders like to squabble over. The pavlova was named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. As the New Zealand story goes, the chef of a Wellington hotel at the time created the billowy dessert in her honor, claiming inspiration from her tutu. Australians, on the other hand, believe the pavlova was invented at a hotel in Perth, and named after the ballerina when one diner declared it to be “light as Pavlova.” But then there's some who believe it has roots in Germany and America. What I know for sure, is that it has grown roots in my kitchen. We really like this dessert.

Ingredients
For the Chocolate Meringue
6 lg egg whites
pinch of salt
1 ¾ cups superfine granulated sugar (not powdered sugar)
3 Tbls unsweetened cocoa powder
1 tsp red wine vinegar
4 ounces bittersweet chocolate, finely chopped

For the Mascarpone Cream
8 ounces Mascarpone cheese
2 cups heavy whipping cream,
¼ cup powdered sugar
1-2 tsp vanilla

For the Topping
3-4 cups fresh berries (blueberry, strawberries, raspberries, blackberries)
2 ounces chocolate for garnish (milk, white, bittersweet)