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 made this for a holiday party since some of my friends are gluten free. It was a huge hit! Everyone loved it and it was so unique and beautiful! I love the name too! Thank you for this amazing recipe.
This was a really good recipe and it was delicious and light especially after a heavy prime rib meal. I just had a few tips for anyone wanting to make it. 1) It took longer than the instructions to whip the egg whites to be foamy, trust me, it didn’t take 1 min so expect to go longer. And to get to glossy and stiff peaks may also take a little longer so just watch it and wait until it gets to glossy then keep checking to see if the peaks are right as per the pictures. 2) I cut the sugar to 1 1/4 cups and it was plenty sweet! 3) Depending on your oven, this may get done sooner than 1 hour and 15 mins so I would check it at 1 hour. You just need it to be firm on the outsides and just a little still wobbly in the middle. You don’t want to over bake it. 4) Expect it to spread over the 9 inch circle. Mine certainly did. If you’re taking it to a party, make sure you have a container big enough for transport otherwise consider making two smaller circles and watch the bake time. 5) It doesn’t take long to whip the cream and cheese topping, mine whipped up to the right consistency in 2 mins or less so really watch that and don’t over whip
Amazing! One of the best things I have ever made! The only complaint is that there is not enough. Can I double the recipe to make one large pavlova for a larger gathering?
So glad you liked it! Yes, you could double this, but you’ll need a pretty big bowl on your mixer to have all the batter fit. Also, I would suggest baking it as two regular-sized pavlovas as opposed to one double-sized pavlova. Hope that helps!
Hi Jenn! I am considering doubling the recipe and baking two regular-sized pavlovas, how would you recommend I go about it? Should I bake them both at the same time in the oven, or can I let one rest in the fridge/on the kitchen counter while I bake the first one?
Hi Elise, Yes, you can double this, but you’ll need quite a big bowl on your mixer to have all the batter fit. And you can bake them at the same time, as two regular-sized pavlovas. Hope that helps!
Hi Jenn,
I want to make this for Christmas but want to turn it into a wreath. Would that change the baking time since it doesn’t have a center?
Hi Daniella, What a nice idea – I hope it holds its shape for you. Baking time will need to be reduced; I’d start checking around 50-60 min.
Made this for Christmas dinner last year, and then for NYE dinner for another group. Rave reviews both times. Just pulling up the recipe again to use for an upcoming holiday dinner. Delicious!
Made this as one of three desserts I made for a dinner party I hosted. I will say that of all three, this one was the easiest to make, looked the best, and got the most rave reviews. Several guests asked for seconds but only from the crust portion — they said it was so good, which I would also attribute to using superb quality of chocolate (Lindt 70% cocoa) and cocoa powder (Valrhona). After they left I found myself munching on the Pavlova’s crust from the side — too good.
I grated chocolate on top as I didn’t have choc shavings.
My Meringue did collapse (and not just at the centre) when I put the mascarpone on, but who cares?
Never got peaks out of my egg whites. No yolk in eggs; no detectable residue in bowl. Maybe some advice in the recipe about how to avoid this problem would be good since I see online this is a common problem. I’m now out a bunch of eggs and have no Thanksgiving dessert.
Oh no, Connie – I’m so sorry you had trouble with the egg whites! Were you by chance using a plastic bowl?
This was incredible! I brought it to a dinner party and it made me look so good. Everyone was impressed and it’s been requested for the up and coming holiday dinner.
Made this for a dinner party……it is fantastic!! Everyone loved it. Very light and just the right amount of chocolate. Definitely a keeper!!
If I am traveling to a dinner party 40 minutes away, would this be ok for the drive?
Definitely!