Chocolate Coffee Pavlova - Halloween Special

Self cooking photograph

Especially made for my beautiful Persian friend Azita who came all the way from a different country to meet & spend time with me. Celebrating our old friendship. Uzmi, we really missed you!
Meringue:
egg whites	2
sugar	1/2 cup
vanilla essence	few drops
coco powder	1tsp
coffee powder	1tsp
Topping:
whipping cream	150g
strawberries	250g, sliced
sugar	1tbsp
shredded chocolate	1tbsp
Method:
Heat oven to 150 C.
Line a large cookie sheet with parchment paper.
Draw 5 inch circle.
In a large bowl, beat egg whites at full speed until foamy.
Sieve coco powder and coffee into sugar and mix.
Gradually add sugar mixture (1tbsp at a time) in the eggs.
Beat at high speed until stiff and glossy peaks form and sugar is almost dissolved.
(around 6 minutes)
Stir in vanilla drops; fold in lightly.
Spoon meringue onto circle on paper building upsides with the back of the spoon.
Reduce the heat to 130 C.
Place it in the oven on the top rack.
Bake for 2 hours to 3 hours or until form and dry in and out.
(If you don’t want crispy from inside then cook it for only 2 hours) Self cooking photograph
Remove from oven; cool completely.
Carefully remove paper and place it on a serving dish.
Separately whip the cream with 1tbsp of sugar until fluffy; set aside.
Fill top with whipped cream in the center and arrange sliced strawberries on top.
Sprinkle shredded chocolate on top.
Keep it in the fridge.
Serve cold.
Serves 4 to 6.