Chestnut Pavlova

预热烤箱至350°F。用羊皮纸排成一张烤盘；在纸的中央画一个8英寸的圆圈。翻转纸；搁置。

如果需要，请用柠檬一半的切割侧面的大碗或碗的立式搅拌机的内部擦拭，以确保碗没有油脂。加入蛋清和少许盐为碗。用电动搅拌机或台式搅拌机打成中等速度的搅拌附件，直到混合物形成结实而不硬的峰值，大约2分钟。在混合器运行的情况下，一次加糖，每次添加1汤匙，每增加一次（每添加约30秒），直到混合物变硬且有光泽度，大约10分钟。请耐心等待：制作帕夫洛娃底座的诀窍是快速搅拌并缓慢加入糖。

将玉米淀粉，醋和香草加入蛋清混合物中。使用橡胶刮刀轻轻折叠并结合成分。

Transfer mixture to prepared baking sheet, and form a mound in center of hand-drawn circle. Using an offset spatula, shape meringue into an 8-inch round, about 1 1/2 inches tall, with a flat top and straight sides, using the circle as your guide.

将烤盘放入预热的烤箱中，并立即将烤箱温度降低至300°F。烘烤直到帕夫洛娃膨化，开始在顶部开裂，轻轻敲击时感觉酥脆，大约1小时。将烤盘上的帕夫洛娃（Pavlova）转移到电线架上，并完全冷却至少2小时或最多6小时。（Pavlova在冷却时会放气和破裂。）

Just before serving, carefully invert pavlova base onto a platter so that cracked side is now on the bottom. Peel off and discard parchment paper.

Stir together chestnut spread and salt in a medium bowl until smooth and spreadable, about 1 minute. Gently spread mixture over top of pavlova base, spreading all the way to edges, forming a thicker border that will be visible after topping with whipped cream.

用电动搅拌机打奶油或者stand mixer with whisk attachment on medium-high speed until medium peaks form, 1 minute and 30 seconds to 2 minutes. Gently spread whipped cream on chestnut mixture, leaving a thin border (1/4 to 1/2 inch) of chestnut mixture visible. Using a large Microplane shaver, shave some chocolate into long splinters over whipped cream. Serve immediately.