1. PAVLOVAS: 2. Heat oven to 250°F. 3. Line baking sheet with parchment paper. 4. Beat egg whites in large bowl at medium speed until foamy, about 1-2 minutes. 5. Add cream of tartar; continue beating until egg whites form soft peaks, about 1-2 minutes. 6. Increase speed to high. 7. Beat gradually adding 3/4 cup superfine or granulated sugar, until glossy and stiff peaks form, about 2-3 minutes. 8. Gently stir in remaining superfine or granulated sugar, 1 cup chocolate chips and vanilla. 9. Spread egg white mixture into 8 (4") circles (1/2 cup each) on prepared baking sheet, mounding slightly around edges. 10. Bake for 30-35 mins or until edges are crisp. 11. Remove from oven; cool 15 minutes. 12. Remove from parchment. 13. TOPPING: 14. Meanwhile, combine 1 cup chocolate chips, 1/2 cup whipping cream and butter or margarine in 1qt saucepan. 15. Cook over low heat, stirring constantly, until chocolate is melted and sauce is smooth, about 2-4 minutes. 16. Drizzle 1-1/2 teaspoons chocolate sauce onto each individual dessert plate. 17. TOPPING: 18. Beat 1 cup whipping cream in medium bowl at high speed, scraping bowl often, until stiff peaks form. 19. Gently stir in powdered sugar. 20. Place each pavlova on chocolate-coated plate. 21. Spread 1/4 cup whipped cream mixture in center of each pavlova; top with 1/2 cup fruit. 22. Drizzle with remaining chacolate sauce. 23. Place some of the fruit alongside the pavlovas. 24. Enjoy, you deserve it! 25. TIP:(1) Use remaining chocolate sauce over ice cream, cake or fresh fruit. (2) 1 pkg (12oz) mini real semi-sweet chocolate chips = 2 cups. (3) When using for Passover, look for real chocolate chips and powdered sugar, which are avilable at specialty food markets. ---------------------------------------------------------------------------
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