Chocolate Pavlova with Mascarpone Cream & Raspberries
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A dream of a dessert, this chocolate pavlova features a fudgy, marshmallowy center encased in a crisp shell, all topped with rich whipped cream and fresh raspberries.
The pavlova, named after the renowned ballet dancer Anna Pavlova during her 1920s tour of Australia and New Zealand, is pure dessert magic. It features a meringue that’s crisp on the outside with a marshmallow-soft inside, usually topped with whipped cream and fresh fruit. This rich chocolate pavlova, inspired by Nigella Lawson, mixes cocoa powder and bittersweet chocolate into the meringue for a decadently fudgy base. To make it even more luxurious, I whip a little mascarpone into the cream. It’s perfect for Passover, or anytime you need a light, gluten-free dessert that’s sure to impress. I can’t wait for you to try it!
“People go WILD over this pavlova, and honestly it’s easier to make than most desserts. It truly is a showstopper. I’d give it 10 stars if I could.”
What You’ll Need To Make Chocolate Pavlova
Step-by-Step Instructions
The nice thing about pavlovas is that even though they look fancy, they are incredibly easy to make. To begin, add the egg whites to the bowl an electric mixer.
Beat until foamy and then gradually add the sugar.
Continue beating until the meringue is glossy and stiff (when you slowly lift the whisk out of the mixture, it will hold stiff peaks). Be patient; this takes 8 to 9 minutes.
Next, sift in the cocoa powder and add the chopped chocolate and vinegar.
Using a rubber spatula, fold the mixture together until no streaks of cocoa powder remain.
Mound the meringue onto a parchment-lined baking sheet and spread into a 9-inch “cake.”
Place in the oven and cook for 65 to 75 minutes, or until the meringue is puffed and crisp all over, yet still a bit wobbly underneath if you touch the center. Don’t worry if the top is cracked (or if it collapses while it cools) — this is normal and it all gets covered with whipped cream in the end.
When the meringue is cool, make the topping. In a medium bowl, combine the mascarpone cheese, heavy cream, and vanilla. Gradually add the sugar and continue beating until it holds soft, pillowy peaks.
Mound the mascarpone cream onto the meringue and gently spread it out about 1 inch (2.5 cm) from the edge (don’t worry if the meringue cracks in the process).
Top the pavlova with the raspberries and sprinkle the shaved chocolate over top.
Cut the pavlova into wedges, wiping the knife in between slices, and serve.
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Chocolate Pavlova with Mascarpone Cream & Raspberries
A dream of a dessert, this chocolate pavlova features a fudgy, marshmallowy center encased in a crisp shell, all topped with rich whipped cream and fresh raspberries.
Ingredients
For the Pavlova
- 6 large egg whites
- Pinch salt
- 1¾ cups superfine sugar (see note)
- 3 tablespoons natural unsweetened cocoa powder, such as Hershey's
- 1 teaspoon red wine vinegar
- 2 ounces bittersweet chocolate, finely chopped
For the Marscapone Cream
- 8 ounces (1 cup) mascarpone cheese, cold
- 1½ cups heavy whipping cream, cold
- ¼ cup sugar
- 1 teaspoon vanilla extract
For the Topping
- 1½ cups fresh raspberries
- 2 ounces bittersweet chocolate, grated or shaved into curls (optional)
Instructions
- Preheat the oven to 300°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Using a dark marker, draw a 9-inch diameter circle on the parchment paper by tracing around a 9-inch cake pan or plate. Flip the paper over so your meringue won't touch the marker.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy soft peaks form, about a minute. Increase the speed to medium-high and gradually add the sugar; continue beating until stiff peaks form, 8-9 minutes. (The meringue will be glossy.)
- Pass the cocoa powder through a sieve or sifter and add to the meringue. Add the vinegar and chopped chocolate. Using a large rubber spatula, fold the mixture until well combined. It should be a light mocha color with no white or brown streaks.
- Secure the parchment paper to the baking sheet by adding a dab of meringue under each corner. Mound the meringue onto the parchment inside the circle. Using the spatula or a butter knife, spread the meringue to fill the circle. Even the top and sides just slightly -- it shouldn’t be perfectly smooth or overworked. Place in the oven and cook for 65 to 75 minutes, or until the meringue is puffed and crisp all over, yet still a bit wobbly underneath if you touch the center. Don't worry if the top is cracked -- that's normal and it all gets covered with whipped cream in the end. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool to room temperature, at least 30 minutes. (The meringue won’t collapse as much if it cools gradually.)
- Before serving, carefully peel the meringue off of the parchment paper and place it on a serving platter. In a medium bowl, beat the mascarpone cheese, heavy cream, and vanilla on medium speed until just combined. Gradually add the sugar and continue beating until it holds soft, pillowy peaks. Do not overbeat; it should not be too stiff or grainy. Mound the mascarpone cream onto the meringue and gently spread it out about 1 inch from the edge (don't worry if the meringue cracks in the process). Top the pavlova with the raspberries and sprinkle the shaved chocolate over top. Cut the pavlova into wedges, wiping the knife in between slices, and serve.
- Note: If you don't have superfine sugar, place regular granulated sugar in a food processor and pulse until fine, about 30 seconds.
- Note: This pavlova can be made ahead and assembled up to 12 hours ahead of time. Keep in the refrigerator.
Nutrition Information
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- Per serving (10 servings)
- Calories: 429
- Fat: 25 g
- Saturated fat: 15 g
- Carbohydrates: 51 g
- Sugar: 47 g
- Fiber: 2 g
- Protein: 5 g
- Sodium: 136 mg
- Cholesterol: 74 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I am making this one day ahead of time. The recipe says you can assemble 12 hours ahead of time. Does that just mean that whipped topping? Is one day too much?
Hi Jane, I have made this dessert a day ahead of time and it holds up beautifully in the fridge.
So you can make it 24 hrs. in advance up to what point in the recipe? I don’t won’t it to get soggy. Or am I better off just making the meringue part 1 day in advance & keeping in a cool (but not refrigerated) place. It seems easy to make the cream, etc. on the day of…..
Thanks!!
Hi Sue, I would say it’s best to assemble it no more than 12 hours in advance of serving, but you can make both the meringue and cream the day before. Just keep the meringue in a cool dry place and the cream in the fridge, and then put it all together and refrigerate the day of your dinner party. Hope you enjoy it!
At what temperature do you bake the meringue?
Hi Debbie, The pavlova gets baked at 300°F.
Per another reviewer, I cut the sugar in the chocolate meringue back to 1 1/4 cups, which was good, but still a bit sweet. Might try 1 cup next time. I may have underbeaten the meringue, because mine did spread a bit and ended up thinner. Nonetheless, it was a great success! People who normally don’t eat dessert asked for 2 helpings and haven’t stopped raving about it. Very impressive dessert!
I have made this three times already and each time it has turned out perfect! I ran low on superfine sugar the first time (roughly 1/2 cup) and it still tasted delicious. The second time I made it, I used 1 3/4 cup as the recipe calls for and found it a tad too sweet. This is now my go-to dessert recipe! It is easy to make yet gives an impressive presentation. I made it for a tea party and everyone begged for the recipe. I found myself wanting to keep this all to myself, but I gave in and shared the recipe!
This was wonderful!! Very easy to make, even having never made meringue before. The instructions and pictures were very helpful. Mine also expanded to about 12″. I think I will decrease the amount of sugar the next time — it was very sweet and I love sweet. Also, my family agreed that we enjoyed it more chilled. I didn’t use the mascarpone, only sweetened, homemade whipped cream. It was really delicious. And the raspberries make it. They’re the perfect complement to this dessert. Fabulous. Thank you!
will everything turn out ok when i use Splenda? i can not rate the pavlova at this time , as it sounds and looks it would be a 5star
Hi Lorraine, I have never baked with Splenda so I can’t say for sure. So sorry, wish I could be more helpful.
I decided to make this pavlova for Memorial Day dinner. It was wonderful! I consider myself a pretty creative cook and had never made anything like this and it not only turned out just as beautiful as the picture but the flavor was wonderful. Everyone thought it was the best dessert they had ever eaten! Thank you for a great recipe. I did however have to find the largest cake plate I had because even staying inside the 9 inch circle it expanded to about 12 inches or more in diameter.
I made this for the first time this Mother’s day and as far as the taste all I can say is there was not a single crumb left on the serving plate let alone anyone’s plate.
Due to a little excited touching by the group in the kitchen during the cooling stage the meringue collapsed in the center. I didn’t worry and sure enough after spreading all that delicious cream on top nobody was the wiser. It looked stunning and tasted beyond delicious!
The meringue was so much easier to execute than I expected having never made one before. I used a silicone baking sheet and eyeballed the 9 “ circle to save time and it still formed beautifully.
This is one that surely will be continue to made for years to come. Kudos and thank you from a first time commenter but long time explore of your recipes! Not one has been anything less than outstanding.
This dessert is just wonderful. I made it for our family’s Mother’s Day celebration along with your crab cakes and French green beans and it was loved by all. Definitely a keeper!
Outstanding! Very easy to make and absolutely delicious. I have always loved meringues but had never tried a chocolate version. Rich, but very light. Crunchy shell with moist, soft center. I did cut the sugar to 1-2/3 cups and think will use 1-1/2 next time. It’s plenty sweet. Also loved the mascarpone/whipped cream topping. Divine!!