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 get rave reviews every single time I make this. It is so easy to make and incredibly rich and delicious. During the pandemic, I even made individual ones for my mom’s birthday. If I remember correctly, the recipe made about 14 individual ones. I reduced the cook time to closer to 30 minutes and started checking at 20-25 minutes
This beautiful dessert never disappoints. I made it again yesterday to celebrate a friend’s birthday. It is easy to make and looks beautiful to serve. The wonderful flavor lingers with each bite and you don’t want it end. Like all of Jenn’s recipes, you can count on it!
The only thing I did differently this time was made the meringue and the whipped topping separately and refrigerated as I was serving it the next day. I just put together before serving. It seemed to work fine if you need to do it this way.
Helpful! Thanks
This dessert is absolutely incredible! I have prepared it multiple times and it is a decadent winner. Thank you so much!
Made this as a New Year’s Eve celebration dessert and it was spectacular! There was only 3 of us so I used 4 egg whites instead of 6 and adjusted accordingly. It was delectable and surprisingly rich.
I used a standard whipped cream but will make sure to try the marscapone next time. Thank you!
Hi Jen,
I’m planning on making this for a Christmas dinner. Should I store it in the fridge assembled or will the whip cream soften the pavlova?
Thanks for your advice!
Hi Carolina, You can store it in the fridge for up to a day fully assembled. It won’t have any impact on the texture. Enjoy!
Just wanted to confirm the sodium content per slice, 136g seems way too much…
I’ve made this recipe countless times, and each time was divine 😋. This is my family’s favourite dessert! Thank you for posting this!
Hi Jessie, It should say mg (not grams) and I corrected that but doubled checked and the 136 is correct. Glad you like it!
I have made this recipe twice and everyone loved it. The first time, it came out perfectly but last Thanksgiving the meringue just crumbled due to the humidity in Florida. To salvage it, I ended up making a delicious trifle and layering the meringue with the filling. I now want to make it again using chocolate cake with the filling. Which recipe would you recommend?
Many thanks
Hi Susan, Do you have my cookbook? There’s a wonderful chocolate cake recipe in there. I’m happy to send it to you if you don’t have the book (just email me at jennifer@onceuponachef.com). This chocolate cupcake recipe would also be delicious.
Hello,
Do you have a suggestion on how to remove the meringue without pieces falling apart? I tried to use a spatula and panicked when it started to break. It all worked out due to the topping, but the cake was wider on one side.
I am making this again tomorrow since it was such a huge hit a couple weeks ago.
Thank you
Hi Danyial, the meringue may crack a little as you’re serving it (that’s just the nature of meringue). If you didn’t last time, make sure you wipe the knife clean in between each slice. Hope that helps!
This was a hit! I’ve made it twice now and plan to make it again during the holidays. It’s not difficult, looks impressive and tastes delicious. One time I used mascapone and the other time cream cheese. I preferred the mascapone but both were tasty. Thanks, Jenn!
Hi Jennifer, if I halve the recipe for the meringue and make it a 6-in circle, will I need to make a major adjustment to the baking time?
Hi Melanie, Cooking time may be a bit shorter but I’m not sure by how much so just keep a close eye on it. Hope you enjoy!