Dark Chocolate Swirl Pavlova with Strawberries
The Best damn Pavlova Ever!

Ingredients
60 g chopped dark chocolate 
300 g strawberries 
4 egg whites 
pinch cream of tarter 
250 g caster sugar 
250 ml 35% whipping cream (whipped) 
15 ml berry liqueur 
15 ml icing sugar 
45 ml strawberry jam 
15 ml extra liqueur
 
Directions
Melt the chocolate in a small bowl over a double boiler. Clean the strawberries. Dip 8 strawberries in the chocolate, placing them in the fridge, on a parchment lined baking sheet. Reserve the remaining chocolate. Hull the remaining berries & cut some in half & leave the rest whole.
Preheat oven to 150 C(300 F). Grease a pizza tray & line with parchment paper. Using an electric mixer, whip the egg whites until stiff peaks form. Add cream of tarter, then the sugar in a slow steady stream, beating continuously. Continue to beat for five minutes.
Spoon one third of the meringue onto prepared pizza tray, using a pallet knife, making a rough 23cm (9inch) circle. With a spoon, drizzle one third of the melted chocolate onto your circle of meringue. Creating a marble effect. Repeat this process two more times, one on top of the other.

Bake for about 50 minutes, or until edges and top are dry. Turn the oven off, leave door ajar, and allow meringue to cool completely in the oven.
Beat the whipping cream, liqueur & icing sugar until thick. Reserve in cooler.
Warm the strawberry jam, then pass through a sieve & add liqueur. Coat whole strawberries in a random fashion. Place in cooler.

To serve place meringue on serving tray. Spread whipping cream on the top. Arrange the whole and halved strawberries over the cream, interspersing them with the chocolate coated ones.

Serve at once & enjoy!!