S'mores Sunday Pavlova

Preheat oven to 250°F (250°F). Line a baking sheet with parchment paper.

In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form. Fold in vanilla extract.

Sift flour, cocoa powder, baking powder, and salt together. Gently fold the dry mixture into the meringue until just combined.

Pipe or spoon the meringue batter into six individual mounds on the prepared parchment sheet.

Bake for 60 minutes, then turn off the oven and let the pavlovas cool completely inside with the door ajar. The meringue surface should become golden‑brown and toasted.

While the meringues are cooling, prepare a smooth dark chocolate mixture: melt the butter and milk over low heat in a metal bowl, then add the chopped dark chocolate and stir until glossy and fully combined.

Crush graham crackers into fine crumbs.

Once the meringues are cooled, spoon a generous layer of the molten chocolate sauce over each one, then sprinkle the crushed graham cracker crumbs on top.

Place a scoop of vanilla ice cream on the chocolate layer of each pavlova.

Top each serving with whole marshmallows.

Serve immediately; enjoy the dessert as guests scoop and eat it.