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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Turned out great! I thought I messed up after it cracked in the oven and expanded a littler bit larger than it should have, but woo! It was wonderful. Did have extra topping.
My family and I loved this dessert.
Exceptional recipe 😃
Made this for Mother’s Day and it was loved by all! There were some details that seemed off and I was wondering if there’s an easy solve. My pavlova spread from 9″ to a little over 10″. How do I get it to stay at 9″ to help it maintain some thickness? There were some really big air pockets inside the crust towards the outer perimeter (visible when I cracked it as I was working the cream on top). Is this normal as well? Thanks Jenn! This recipe is definitely a keeper and I will make again!
Hi Ling, If it spread out while baking, it may be that you didn’t whip the egg whites long enough. Did you beat them until stiff peaks formed? Also, It’s normal to have air pockets inside the crust; that’s just the nature of the pavlova (and why the whip cream goes on top). 🙂
Delicious and so simple! It’s a completely different type of dessert and a show-stopper for company. This is by far my favorite.
Made this and loved it. The meringue was chewy in the middle and light around the edges. It was quite easy to make and a big hit with everyone. I added a splash of Grand Marnier to the cream.
We all thought it was just the right amount of sweet. This is a dessert after all not a savory item.
I love this recipe so much and have made it successfully many times! I agree with some of the other commenters on reducing the amount of sugar by at least 1/2 c, as I prefer it less sweet.
I want to make this again soon, but am pregnant so meringues are generally on the list of things to avoid. Can I substitute the fresh eggs with pasteurized egg whites (from a carton) instead to make it safe for me?
So glad you like this, Carly! I wouldn’t think the egg whites would be an issue as they are cooked/baked. That said, I think pasteurized egg whites would work fine. Hope you’re feeling good! 🙂
This is one of our family’s favorite desserts!! I am wondering if I can use this same recipe to make individual mini pavlovas? If so, what temp should I bake them at and for how long? Thanks!
Hi Gina, So glad this is a family favorite! I haven’t made these in mini form. The baking temperature should remain the same, but I’m not sure what the cooking time will be; it will be shorter but it depends on the size of the Pavlovas. (Just keep a close eye on them.) Hope everyone enjoys!
Hi Jenn, I am very looking forward to making this for Mother’s Day! I am hoping to make this into heart shape, would you see any issues I may face or anything I should be aware of? Thanks !
I don’t think you’d have any issues with a heart shaped version of this. If you’re able to get it to resemble a heart, I’d love to see a pic! Feel free to share a pic at jennifer@onceuponachef.com if you remember. 🙂
Hi Jenn,
I made this pavlova for the first time and although the flavor was delicious, I was surprised by how much it collapsed. I followed the recipe, baked it for 65 minutes and let it cool with the oven door propped open. When I first turned off the oven, it was puffed and 30-40 minutes later it had collapsed so that the outer edges were still standing about 1.5 inches tall but the entire middle section was only a little over 1/2 inch tall. Is that much collapse normal? How can I avoid that in the future? I see in the comments that some people say it was done after baking for 45 minutes, maybe I overbaked it? What sort of texture am I looking for inside when it is done? I have zero experience with meringues, so any guidance would be appreciated. Thank you!
Hi Lesley, I don’t think you did anything wrong — it’s not unusual for it to collapse like you’ve described, and because it gets covered with cream, you don’t have to worry about the way it looks on top.
I had the same thing happen. There was an outer ring of about 2″ that was the right height but an entire 5″ circle in the center collapsed to be about the same as Lesley said, maybe a half-inch tall. And the thin center part looks overcooked. (I baked it for 65 minutes as the recipe states.) I haven’t served it yet. It looks gorgeous right now but am wondering what I need to do to keep the meringue a consistent height.
Hi Laurie, that’s not unusual and I suspect that the center portion isn’t overbaked. I wouldn’t be concerned about it; I think it will be delicious!
Jenn, it WAS delicious and everyone raved and raved about it. I live in Austin where we’ve had triple-digit temps and extreme drought for the past 2 months, but wouldn’t you know it rained the day I needed to make this? I’m going to try this again when it’s not so humid. Truly a showstopper dessert. Fairly easy to make but one of the most gorgeous desserts I’ve ever made.
I made the pavlova for Passover. It was the hit of the meal. My son’s girlfriend already has requested it for her birthday instead of a cake! The pavlova looks impressive, tastes great, and is surprisingly easy to make.
HA! Exactly the same in our house. Celebrating a delicious treat for a birthday during unleavened bread!! It was amazing.
I made it for Passover too. This is the best thing that has ever touched my lips. Making it for Thanksgiving this year!