Next on my list of desserts to make, from 17 and Baking: Mini Cocoa and Banana Pavlovas

4 large egg whites, room temperature
Pinch of salt
3/4 cup sugar
2 tsp cornstarch
1/2 tsp vanilla extract
1 tsp vinegar
3 1/2 tbsp Dutch-processed cocoa powder
1 1/2 cups heavy cream, whipped
2 small bananas

Preheat the oven to 350 degrees. Whisk the egg whites with the salt in a clean bowl. Start slow, then work your way up to medium, working the eggs until foamy with small, uniform bubbles. Add the sugar gradually, spoonful by spoonful, with the mixer on medium-high. Beat 5 minutes more, or until meringue is snowy and holds stiff peaks. Sprinkle the cornstarch, vanilla extract, vinegar, and cocoa powder on top and fold into the mixture with a rubber spatula.

Line two baking sheets with parchment paper. Draw six 4 inch circles on the parchment paper, then flip it over. Use a spoon to spread the meringue onto the parchment paper, using the circles as a guide. Smooth the edges and use the back of the spoon to make a light indentation in the center, so the sides are slightly higher.

Put the sheets in the oven and immediately turn the temperature down to 300 degrees. Bake 30 minutes, then turn the oven off and crack the door slightly ajar. Let the meringues cool in the oven another 30 minutes.

To assemble, fill the meringues with the whipped cream. Peel the bananas and cut into thin slices. Decorate the top of the pavlova with the slices of banana (or any fresh fruit). Eat immediately, as the meringue will soften. Makes six 4″ pavlovas.