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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This is a hit every time I make it! Thank you! Question: could I pipe individual servings from this recipe instead of making the big one?
Sure, I think that should work. Please LMK how they turn out if you try it!
This is a constant hit at my family parties; I want to try to make new recipes but everyone begs me to make this for as many occasions as possible lol, even my 16 yr old nephew requested this as his birthday cake. Thank you for the recipe and maintaining the site :).
Hello Jenn,
I made this double chocolate pavlova for a fancy dinner the other night with invited guests. It was straightforward and an absolute show stopper. My husband was concerned that the bittersweet chocolate would be too bitter, but it was perfection against the super sweet meringue. Thank you for a wonderful keeper recipe!
Hi Jenn,
Thanks for this wonderful recipe. I’ve made it 3 times now and I always follow the recipe step by step. However, when I put it in the oven it starts spreading to the sides and always ends up flat. What am I doing wrong?
Any suggestions?
The taste is amazing and everyone always loves it regardless of the look of it.
Hi Ally, glad you like it! It’s normal for the meringue to spread out a bit in the oven. It can easily spread to 11 inches in diameter. If it was any more than that, it may be that you don’t whip the egg whites long enough. Do you beat them until stiff peaks form?
Thanks for your reply Jenn.
I do. I usually beat it for 9 min.
A friend suggested I put it in a cake tin next time I make it, that way, it won’t spread out so much. I’ll try that next time and let you know.
I’m making another one as we speak, and I will double layer it and put the raspberries and cream in the middle and decorate the top as well. I wish we could send you pictures of it.
Nevertheless, it always ends up tasting delicious! Thanks again for this beautiful recipe. 💕
Hi! Love this recipe. The top collapsed in as it was cooling. I had it baking till about 55-60 mins as it was already crisp and puffed… do you think it needs to be made again? Thanks!!
Hi Samantha, It’s not unusual for the top of the meringue to crack and collapse in some parts. That’s one of the reasons it gets covered with the mascarpone cream (to basically conceal those things). No need to make it again. 🙂
Jenn, your recipes are the best! Question regarding the pavlova. can it be frozen for about a month?
Hi Lois, You may be able to freeze the bottom portion of the pavlova, but I’m not sure how it will affect the texture.
So so so good!! I usually try out a new recipe before company comes, but I haven’t done that with Jen’s because I know it’ll be amazing! I hope you make another book soon. I have both of yours and they are well used.
Our future daughter-in-law made this for Passover. It was spectacular! The combination of the airy, crisp chocolate meringue with shaved chocolate bits, fresh raspberries, creamy whipped mascarpone, and the marshmallowy interior was absolutely delicious. Very elegant, too! This will be our go-to Passover dessert from now on.
Delicious and gorgeous dessert, a real show stopper. Thank you Jenn!
Thank you for sharing this recipe! EVERYONE at dinner tonight said it was the best Passover dessert they ever had. I had never made this before and I didn’t even know what a pavlova was supposed to be like other than what it says in this recipe. I just followed the instructions and it came out fabulous! Definitely a keeper. The only problem is that I’ve been told now I have to make this from now on for every Passover! Seriously, everyone was blown away. And as long as you have a stand mixer, it’s pretty easy to make (but it looks very impressive.)