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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This reminds me of a rasberry cream pie that i had growing up but not for Passover-it was made with a meringue base and whipped cream topping. We baked it in a pie plate and then added the topping.-could that be used for this recipe and would that make it easier to transport/store etc. thank you
Hi Susan, I think it’s doable but you’d probably need two pie plates to fit all the batter. (And make sure to treat the pie plates with nonstick spray so the pavlovas don’t stick to the pan.)
Dear Jennifer,
I have lots of egg whites left from making pasta dough. Can this pavlova be baked a week before Passover and stored in an air tight container (or otherwise) to be filled and decorated for the Seder meal?
Thank you for your great blog and wonderful recipes!!
Carmit Bar-On, Israel
Hi Carmit, thanks for your nice words about the recipes! While each component of this can be made ahead and store separately in the fridge, I wouldn’t recommend storing it for a week; I think it would be at its best for a day or two. Sorry!
Can the meringue portion be frozen?
Hi Anna, I’ve never frozen it before, so I can’t say for sure how it will impact the texture. If you try it, I’d love to know how it turns out!
This is one of my favorite recipes on this site, out of many! It hits all the marks – easy to make, has showstopper appeal and tastes great! Not too heavy, but extremely satisfying. I have used this recipe many many times at parties and special occasions and it is always remembered and requested. I highly recommend this dessert.
This was the BEST dessert I’ve ever made! Decadent but light, melt in your mouth amazing! I made it exactly as written, it came out beautifully! Only wish I had put it on a bigger plate! I’m definitely going to make this again!
I made the Pavlova for a New Year’s Eve dinner party. It was a huge hit and made quite the impression! It is beautiful, yummy and really not very hard to make. I followed the recipe exactly. My only tip is to think about what you are going to plate it on in advance as it is a bit difficult to move.
I have made this pavlova a few times now and it was wonderful each time. The only thing I did differently was to use freshly sliced strawberries only because of taste preference. I have made it the day of serving and have also made it a day in advance. It also travels well.
This dessert is not difficult to make and is beautiful to serve.
Jenn, this cake was delicious and really easy to make. I brought it into work and got rave reviews. I probably should have turned the oven off sooner since most of the top collapsed once I started moving it around. I was going to leave off the cream topping but it was too sweet so I ended up making a regular whip cream with heavy cream and a bit of confectioner’s sugar that I had on hand (I didn’t have mascarpone). It was still a bit too sweet for me even with the whip cream and berries so I will probably reduce the sugar next time and the baking time as well. This was still delicious and fun and easy to make. I would love to see a recipe for individual meringues.
I made this for my daughter’s birthday and it is OMG delicious! Thanks for a wonderful recipe.
I made this recipe. After 1 hour and 8 minutes, I checked the meringue. It was crusty all over including the middle. When I tried to remove it from the parchment, most of the cracks separated. The interior had little meringue and a large air pocket throughout. It was delicious anyway. Any ideas on what I did wrong?
Hi Sharon, As long as it tasted good, I don’t think you did anything wrong — it’s not unusual for it to collapse or crack -— and because it gets covered with cream, you don’t have to worry about the way it looks on top.