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.

chocolate pavlova with cream and 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.”

Karen

What You’ll Need To Make Chocolate Pavlova

chocolate pavlova ingredients.

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.

egg whites in mixing bowl.

Beat until foamy and then gradually add the sugar.

adding sugar to frothy egg whites.

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.

egg white, salt, cream of tartar, and sugar beaten in mixing bowl with stiff peaks formed

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.

chocolate pavlova mixture in mixing bowl with rubber spatula.

Mound the meringue onto a parchment-lined baking sheet and spread into a 9-inch “cake.”

chocolate pavlova mixture shaped on parchment-lined baking sheet.

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.

baked chocolate pavlova on baking sheet.

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.

mascarpone cheese, heavy cream, sugar, vanilla, and lemon zest whisked into medium-stiff 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).

spreading mascarpone cream onto pavlova.

Top the pavlova with the raspberries and sprinkle the shaved chocolate over top.

chocolate pavlova with cream and raspberries

Cut the pavlova into wedges, wiping the knife in between slices, and serve.

slice of chocolate pavlova with whole pavlova in background.

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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.

Servings: 10
Prep Time: 20 Minutes
Cook Time: 1 Hour 10 Minutes
Total Time: 1 Hour 35 Minutes

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

  1. 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.
  2. 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.)
  3. 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.
  4. 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.)
  5. 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.
  6. Note: If you don't have superfine sugar, place regular granulated sugar in a food processor and pulse until fine, about 30 seconds.
  7. Note: This pavlova can be made ahead and assembled up to 12 hours ahead of time. Keep in the refrigerator.

Nutrition Information

Powered by Edamam

  • 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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Comments

  • I made this exactly as directed and it came out perfectly. Great mix of textures and flavors and loved by all who tried it.
    Fantastic dessert that can be made ahead!

  • Where do you get kosher for passover marscapone? I can’t find any brand online of kosher for passover marscapone, and I have called every store and none of them have seen marscapone for passover at all. I know there is kosher marscapone, but none that I see have passover certification. Please send me details on brand etc re marscapone for pesach! This dessert looks delicious and I would love to make it if I can find the marscapone! Thank you! Iris

  • Hi Jenn,
    Can I substitute the red wine vinegar with something like balsamic, rice or white vinegar, even cream of tartar? If so, how much? Thanks.

    • Hi Mila, I think you could get away with using white wine vinegar here. Hope you enjoy it!

  • Hi Jenn:

    If I can’t find mascarpone cheese….is there something I could use as a substitute?

    Thanks much.

    Mary

    • Yes Mary, You could blend together 8 ounces of softened cream cheese and 1/4 cup of whipping cream and use that in place of the mascarpone. Hope you enjoy!

  • Can any aspect of the pavlova be made a day or days ahead and then constructed before serving? If this is possible, what would be the best way to keep it until serving?
    thanks!

    • Hi Nomi, You can make everything a day or two ahead of time and store the components separately in the fridge. The day of serving, just assemble. It actually keeps quite well.

  • Can’t say enough good things about this dessert! I made this for my family dinner at Easter, and everybody loved it. Someone even said it was the best dessert they have ever had!! The middle stays nice and fudgy, and the raspberries are a perfect garnish! The only thing I did differently was use dark chocolate instead of bittersweet (bought it by accident), but it still turned out great. Recipe is also good for if you know you have gluten free people in the group. Thanks Jenn!

  • Hi Jen,

    I finally made an attempt to this pavlova, followed your recipe, omitted the chocolate. My pavlova were cracking all over and shrinked down quite a lot. Any suggestion on that? I tried to make it once before and its the same problem. Despite the shrinkage, the pavlova smells divine. Thank you for the recipe.

    • Hi Jane, the cracking is totally normal so that doesn’t mean you’re doing anything wrong. Not certain why you’re experiencing so much shrinkage- if you’re referring to it “collapsing,” that’s actually normal for a Pavolva. Good thing it gets covered with the cream!

  • Tried this recipe for Valentine’s Day. It was a huge hit! Thank you so much, it turned out perfectly.

  • I am making this next Saturday night for a dinner party.
    Can I make the meringue a day or two ahead and if so how would you suggest it be stored?
    Thank you

    • Hi Barbara, You can actually make the whole thing a day ahead of time. Store it in an airtight container (or tightly covered with plastic wrap) in the fridge. Hope everyone enjoys it 🙂

      • Delicious! A big hit at my dinner party.

  • Hi, just made this. Smells and looks amazing. But my dinner guests cant make it tonight due to the storm. They will come tomorrow for lunch instead. Will this last in the refrigerator???? I assembled it already …

    • Yep – no worries! It will be just fine. Stay warm 🙂

      • Yes! And it was a major hit! My guests loved it! This is my first cake ever! Easy and delicious. We used blueberries and blackberries, because the raspberries were a bit old and we couldn’t find fresh ones: sold out during the storm;))) Thank you!!!!

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