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 see that your most recent recipe for pavlova includes corn starch and cream of tartar to help stabilize the egg whites. Could both be added to this chocolate pavlova recipe to create better stability and perhaps prevent it from tending to collapse? I’ve made the chocolate pavlova several times, and it’s a delicious show-stopper even if it does crack and sink!
Hi Donna, you can try adding both the cornstarch and cream of tartar to this Pavlova. That said, I don’t know if it will make a difference (and if it does, the difference will be subtle). Please LMK if it makes a difference if you try it!
I made this for Passover last night and it was a huge hit! Absolutely delicious and a nice change from other lackluster Passover desserts. Highly recommend!
Hi Jenn
This is my daughter Jenn’s favorite dessert and I’m making it again for Passover. However, I’m doing everything and pressed for time. Can I make the meringue on Sunday? After its baked, where do I leave it – covered, uncovered, refrigerated or on counter. Can filling be made ahead and refrigerated?
Happy Passover
Hi Ellen, Both components can be made ahead. Ideally, I wouldn’t make this more than 12 hours ahead, but you can get away with overnight. Store the meringue and mascarpone cream separately in the fridge and assemble before serving. Happy Passover to you!
This recipe is a show stopper. Made exactly per the directions. You won’t be sorry…
Wow! I have been a fan of your recipes for many years, and this is the first time I write a review. I made this pavlova for my husband’s birthday, and this is absolutely fabulous. Adding cocoa and chocolate (I used 70% Lindt) cuts down on the sweet taste of traditional pavlova. Adding mascarpone to the whipping cream is genius. Thank you so much for this and for sharing your recipes, Jenn!
Hi Jenn! Love this recipe but have limited fridge space. If I make the meringue portion early in the morning and serve it after dinner (12+hours), is it okay to leave it out at room temp uncovered that long or do I need to refrigerate it? Either way, do I need to cover it or will that compromise the crackly meringue texture and make it more soft and rubbery? Any best make-ahead storage tips would be most appreciated! Thanks very much for this delicious recipe!
Hi Diane, I would just leave it out, uncovered, at room temperature – it will be fine. Enjoy!
Dear Jen,
This recipe was absolutely amazing. I always cook your recipes and this one just like the others was spectacular! I did it for my daughter’s confirmation together with the lasagna and the rainbow cake and they were all delicious.
Thank you so much! Your number one fan,
Maria Teresa
This is a wonderful recipe but the meringue doesn’t work in humid climates. Could I use the filling for a brownie and raspberry trifle or is there a better alternative. Thanks
Hi Susan, I think that sounds delicious!
Hi! I’m wondering if I can make the meringue and store unrefrigerated in an airtight container/tightly wrapped over night before assembling the next day with the mascarpone topping.
Thank you!!
Sure, Samantha – that should be fine. Enjoy!
My family loves this dessert! I make the meringue well in advance, even a week. Once it is dry, I put it on the serving plate and wrap the whole thing airtight with plastic wrap. Fill it a few hours in advance to make the center a little more like marshmallow. Some people have problems with whipping. I have found that cold eggs separate best, but room temperature eggs beat the best. And fresh eggs are better than older ones. Thanks, Jenn.