Chocolate Pavlova Roulade with Strawberries

For the whipped cream:


  1. Preheat oven to 350º
  2. Line a 15x11 inch jelly roll pan with parchment paper
  3. In a stand mixer with whisk attachment, combine egg whites, salt, cream of tartar, and beat on medium-high speed until peaks being to form. 
  4. Sure mixer speed to slow, and drizzling water
  5. Slowly sprinkle in sugar over about a minute
  6. Turn mixer back to higher speed, and hip until stiff, glossy peaks form
  7. Mix in cocoa powder
  8. Spread evenly onto prepared jelly roll pan
  9. Bake about 25 minutes. It will puff up while it bakes, but will settle back down after it’s out of the oven. 
  10. Let cool completely. Note: you make leave in pan and cover with a tower for up to a day if you’re not ready to use it right away.
  11. Make the whipped cream: In stand mixer with whisk attachment, combine cream powdered sugar, and vanilla
  12. Beat on medium speed until thickened
  13. Assemble chocolate pavlova: Dust a clean flour sack towel with powdered sugar
  14. Invert pavlova onto towel, and carefully peel parchment paper off
  15. Over pavlova with about half the whipped cream
  16. Top with 3 cups of strawberries
  17. Using the towel to get started, roll pavlova into a log, starting from a short end
  18. Transfer “log” onto serving platter and top with remaining cream and berries
  19. Refrigerate for an hour or two if desired before serving
  20. Enjoy!