Great timing for this post. I just had my first ever Pavlova last week on a cruise - loved it! I can't wait to try this recipe myself. One question - I've seen people talk about Chocolate Pavlova - with chocolate in the meringue. Any thoughts on the necessary modifications to this recipe to turn it to chocolate? You could try folding in some cocoa powder, though, just like an angelfood cake, this is quite delicate and not so versatile for adding a heavy amount of chocolate. You could try adding some cocoa powder for a little color and a few teaspoons of chocolate extract for a flavor boost. ~Amy

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