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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Just wanted to thank you for the recipe, which I made 4 times over the holidays and now my reputation is MADE among friends and family. And it was fun to make! Did not put the chocolate in every time and it worked both ways. Will make it again during fresh peach season!
Instead of making one meringue is it possible to make individual meringues? If yes how big should they be and how long should I bake them.
Hi Judy, I’ve never prepared it that way, but I think it’s possible. I would significantly decrease the cooking time. Depending on the size you make the individual meringues, I would start checking them at about 20 – 25 minutes.
Can powdered sugar be substituted for super fine sugar?
Unfortunately not Catherine- this really needs the superfine sugar.
We decided to do a “different” Thanksgiving and skip the turkey and 1000 sides. We had prime rib and wanted something new and special for dessert. I made this and it was the hit of the party! It is SO easy to make! And so elegant and unbelievably delicious! This dessert is a show-stopper, highly recommend if you are looking for something beautiful that will impress!
This is a really good dessert ! I made it for Christmas and everyone loved it, they all asked for the recipe. I had a fun time explaining the name and where it came from.I have made it a few more times since
then. A few times I cut back on the sugar
( it was way too sweet) and it was still great.I love the marshmallow -like texture.
Thank you so much for this recipe! I was intrigued when I saw the picture for this Pavlova. My mother in law is a huge chocolate fan so I thought I would make it this year for Easter dessert. Something different from the traditional Easter desserts. Thinking it may not be chocolatey enough for her, I also made your fabulous Supernatural Brownies. Let me tell you, this Pavlova was the hit of the party, although the brownies also had everyone raving and questioning, “what’s in these brownies?… they are so chewy and the texture is so different”. The Pavlova was melt-in-your-mouth delicious and the chocolate was perfect and rich. This is my new go-to for desserts. The mascarpone cream topping is the perfect disguise for this oddity. You really can’t go wrong with this one!
Happy Pesach Jen! Made this scrumptious dessert twice already!!! Favorite Passover dessert EVER!!!!! Several guests left with the recipe!!! Not to mention your macaroon recipe. This Pavlova (as with all your recipes) is easy to follow and turns out perfectly, cracks and all :). Filled the top with yummy cheese, covered with berries and added white chocolate shavings :). I made the first cake, one day ahead, refrigerated it and it was amazing.
Thank you so much!!!
Made this for our Easter lunch. Everything turned out perfect. Mine turned out just like the picture except for the 14 inches, rather than the 10 inches. I only had extra large eggs – too late to go out and buy smaller ones! I did consider decreasing the number of egg whites, but I don’t really have experience to figure that out. I saw a comment about it being a bit too sweet, so maybe it was good I used them extra large eggs! Definitely a keeper. Super easy and beautiful presentation. Thank you!
Hi just made it and put it in the oven when I realized I forgot the vinegar. Do I need to to toss this one and make a new one from scratch? I was planning on bringing it for tomorrow’s Seder. Thank you for your help.
Hi Maya, Unfortunately, the vinegar is necessary to give the meringue its crisp shell and soft, marshmallowy interior. I would make another one and save the current one for snacking 🙂
When I let my meringue cool with the oven door open, it collapsed! Looks very hollow on the inside and the outside very crispy 🙁 what did I do wrong? Bake it too long? I baked it 15 less than it said because it was looking done, did I cool it too quickly? 🙁 will definitely try again
Hi Alex, Definitely bake it for the recommended time so that it’s stable, but it’s okay if it collapses or cracks a bit — that’s normal for a pavlova. It all gets covered with cream in the end so you don’t have to worry about it 🙂