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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Love your recipes! I would like to make the Chocolate Pavlova for guests but have had problems in the past with a centre that is too chewy which makes it hard to cut and also hard to eat. Any suggestions. Val
Hi Val, have you made this Pavlova recipe? (Because it really shouldn’t come out chewy.) If you haven’t tried this one, I would suggest it. Also, here are some tips on troubleshooting meringue (including avoiding a chewy center).
Hi Jenn,
I have this same problem and usually can attribute this to the heat and humidity of South Florida. I try and turn the a/c way down to get rid of any humidity in the house when I am baking the meringue; sometimes it works, sometimes it doesn’t. My family has no complaints over the Pavlova regardless–never have a crumb left!!
This is now my …”go to” dessert! I’ve made it for so many events and it has never failed me! Love the simplicity and elegant presentation. Thank you
Hi, I was just wondering if I could make this recipe one and a half times as I need it for 14 people. Thanks
Sure, Darlene, I think that would work. In order to get it to fit on the baking sheet, it may be a little more oval shaped than round, but it won’t affect the taste. 🙂
Does anyone have any high altitude tips for making this pavlova? I live at 6500 feet elevation and would love to make this for an upcoming dinner party.
Hi Barbara, I’ve never baked at high altitude, but here are some tips that may help. And perhaps someone that lives in a higher elevation and has prepared this can weigh in??
This is a bit late in the day, but we regularly made pavlovas and baked Alaska when I worked in a ski resort at 2000 metres, which is pretty similar to your altitude. Everything takes slightly longer to bake, but the only things we failed on were sponge cakes. We found that anything with almond meal worked well, as did carrot cakes, banana breads, zucchini cakes etc (anything using oil instead of butter). Sponges were hopeless though – they came out of the oven looking beautiful, but flopped into ‘truck tyres’ as they cooled. Give it a go – whatever the texture, it’s bound to taste good!
OMG this is a fantastic and easy recipe! I brought this to a mother’s day party and my picky nieces and nephews went crazy for this cake, especially for the meringue crust! the second time I made it, I modified the baking time & temp. I turned my oven down lower and baked it a little slower but turned out great. The first time my oven baked it a little too fast and seemed too dry to me, but no one else noticed. Easy fantastic recipe that leaves your guests wanting more!
This is one of the most elegant desserts I’ve ever made. It’s really easy and incredibly impressive to your guests! Best thing is you don’t have to worry when the meringue cracks because it all gets covered up beautifully!
It was easy to make but oh my god, it was so so sweet. next time, i’ll cut the sugar in half. I have a sweet tooth but this was extremely sweet.
Hi Jenn,
I am making this for a family dinner and it turned out very well, except has spread WAY out across the baking sheet and is very flat. Is this expected? I thought that I followed the recipe exactly, but perhaps I didn’t beat the egg whites at a high enough speed?
It sounds like that could be the problem. Did you beat them until stiff peaks formed?
I thought so, but perhaps not stiff enough. It was a great hit with my family, regardless of how far it spread on the pan. I will be making it again and next time I will be sure to beat the whites longer / at a higher speed. Thank you so much for all of your fabulous recipes!!!
Thank you, Jenn! This is an amazing an elegant recipe. I hadn’t even heard of Pavlova until I saw your recipe. It came out beautifully with your detailed instructions. Also, I had never used mascarpone cheese in whipped cream before. What a delicate and delightful combination! Thank you again, for this lovely and delicious dessert.
I made this for Valentine’s Day dessert. It was a HUGE hit. I will be making this again.