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’ll just say it – magnifique!
Hi Jenn,
Just wondering if the pavlova base can be made the day before and stored in the cooled oven overnight before decorating? It’s quite humid here so I’m not whether to just make on the day? Thanks
Hi Nicole, You can do that but I’d store it in the fridge.
Hi Nicole. I’ve never made this particular flavored Pav but I have made the reg one many times. Too many to count, lol. When I bake a Pav that I don’t plan to use that day I leave it in the oven overnight. I also never prop my oven door open as it cools. I’ve never had a Pav deflate on me due to keeping it in the oven overnight either. The reason I don’t put the shell in the fridge is because of condensation. Just thought I’d give you another option. Happy baking…
Thanks for the tip. I know it was a year ago. But do you ever have issues with humidity and leaking, sticky seepage issues or do you find your tips eliminate any of this happening?
I live in SW Florida and want to make this for Thanksgiving. I read a few reviews that humidity affected the recipe. Do you have any suggestions how to avoid this. Thank you
Hi Susan, Unfortunately there’s no fix for high humidity, although given the time of year (depending on the weather) you might be okay. Hope you enjoy it if you try it!
I made this before and loved it Now, I’m looking for an alternative to the traditional Thanksgiving Pies. Do you think I could add a layer or cranberry sauce or something else similar or would this ruin it? Thanks
Hi Susan, If you wanted to do a cranberry pavlova, I’d probably look for a vanilla pavlova recipe like this one instead of this chocolate one. Hope that helps!
I’ve made this 3 times now and it has been a hit each time. Thank you for sharing this wonderful recipe! My question for you is that each time I’ve made the Pavlova it has taken considerably longer than 9 minutes (closer to 15-20 mins) to get that desirable stiffness and peaks. What am I doing wrong?
Hi Cheri, Glad you like this! What kind of mixer are you using and what speed do you whip the egg whites on? Bottom line though, even if it takes a few extra minutes, as long as you’re getting the right texture, I wouldn’t worry too much about it. 🙂
I’m using a kitchen aid mixer and I try to keep it at medium high (around 7-8). You are right though. I’m just too impatient, it’s the best dessert I’ve ever made!
🙂
Hi! Can the red wine vinegar be replaced with cream of tartar? If yes, how much do you suggest I use?
Hi KJ, I haven’t tried it in this recipe, but I suspect it should work. You’d need an equal amount of cream of tartar (so 1 tsp.). Please let me know how it turns out if you try it!
Hi Jenn, thanks SO MUCH for your timely response. Swapping the cream of tartar for the vinegar worked great. I also reduced the sugar to 1 1/4 cup and increased bittersweet chocolate to 3 ounces to suit my family’s tastes. I had some of your berry sauce leftover and spread a thin layer of it between the cream and strawberries. Delicious!
So glad it worked out – thanks for the follow-up!
SO GOOD. I flinched the first time, took it out too soon and it fell. The second go around I baked it at a slightly lower temperature (280, to mitigate the cracking) for the full 75 minutes. It was perfect.
I made this for Easter lunch today, and it was delicious! I added about 1/3 cup freeze-dried raspberries (that I’d pureed in the Cuisinart, then strained to remove some of the seeds) to the mascarpone cream mixture, which added a beautiful pink color and raspberry taste. Would highly recommend!
I have made this dessert twice in the last several weeks, what an awesome recipe! I hadn’t tried any other desserts like this and it is easy and fun to make. I was using a kitchen aid handheld mixer and I also found it took about 15 minutes of beating to get stiff peaks, and it took 45 minutes to bake, not sure why? I am at a high altitude of 6500 ft, so maybe that is why, or maybe the amount of egg whites? Either way, it is fabulous as are all your recipes.
Hi Lynne, So glad you’ve enjoyed this enough to make it twice in a short period of time — I’m surprised that it only took 45 minutes for it to bake! Do you find that your oven generally runs hot? Perhaps it could be the altitude, but I’m not knowledgeable enough about baking at high altitudes to weigh in. Either way, glad it’s been a success! 🙂
I too live at 6000 feet and have made this pavlova 8-10 times. I found that it was best to lower the oven temperature to 280 for about 45 minutes.
Good to know, Rhonda – I’m sure others who are at high altitude will appreciate the input! 🙂
I have a glass jar of either cocoa powder or cacao powder ( I can’t remember which one it is). Is it okay to use cacao instead of cocoa powder for this recipe?? Just in case … So excited to make this today!
Hi Rachel, Unfortunately they are not the same; I recommend sticking with cocoa powder for this recipe. Sorry!
Hi Jenn,
I had tried many of your recipes before and loved it. I always looked like a champ:) I’m planning to try this one for Easter but wondering if I can use Swerve sugar instead of regular one. Thanks so much!!
Hi Yolla, I wish I could be more helpful but I have never baked with Swerve sugar so I have no idea if it will work or how much you’d need to use. So sorry!
Hi Yolla, did you ever end up trying this recipe using Swerve sugar? i’d like to try using a paleo or keto sweetener that’s not refined sugar. I’m curious how i came out before i try it.