Recipe: Chocolate Pavlova

1/Weigh the egg whites, put them in a bowl, add 2 times their weight in sugar, and the 1/2 lemon juice. Bring water to a boil in a saucepan, place the bowl on top and whisk the whites - This meringue (called Swiss meringue) holds up much better to humidity than French meringue.
-When the preparation is warm to the touch, remove the bowl from the bain-marie and continue whisking until completely cooled (approximately 10 minutes) - Add the flour in a light stream and fold gently. Add the flour in a light stream and fold gently.
2/ On a baking sheet covered with parchment paper, make a disc with the meringue 1 to 2 cm thick and raise the edges to form the sides of the tart
Bake at thermostat 2 for 2 hours - The meringue must remain completely white - At the end of cooking, remove from the oven and let cool to room temperature. It can be prepared well in advance, even several days ahead.
3/While the base cools, melt the milk chocolate in a bain-marie or microwave. Spread it gently over the meringue base -- Let the chocolate cool and harden.
This precaution is intended to seal the base and protect it from the water contained in the cream.
4/While the chocolate recrystallizes, whip the fresh cream and gently incorporate the icing sugar at the end of whipping - Spread the whipped cream generously over the meringue base.
Wash and slice the fruit, arrange them harmoniously on the whipped cream.
Appreciated in any season! Meringue, whipped cream and fresh fruit.
Pavlova is a magnificent meringue cake, crispy on the outside, soft on the inside
This meringue cake, prepared for the first time in honor of Russian dancer Anna Pavlova, during a tour in Australia
The dessert was invented after Pavlova's trip to Australia and New Zealand. Both countries rev