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 have made this several times and it never fails to impress! I have used extra marscapone for a stronger flavour and it worked well. I have taken this to many summer dinners to friends homes and now when we go, it is requested.
I have given your website to several friends in Canada, Japan and Germany!
Thanks, Jen for all of your recipes! I have made several and they always work very well!
This is the best desert ever! Easy to make it, original and absolutely DELICIOUS! My friends want me to make it every time I have them over:)
Hi Jenn. I find the amount of sugar for 6 eggs white is going to be very very sweet for my taste. Do you think it’s possible to reduce the amount of sugar and cake still hold it shape?
Hi Hanh, I think you could get away with cutting the sugar by about 1/4 cup without impacting the texture. Hope you enjoy!
Hi Jenn – just made the pavlova Saturday for my husband’s birthday – and it was, without a doubt, the favorite of any dessert I have made. It was so beautiful, light and delicious.
Living in the south, humidity is a problem out of our control, and I know I didn’t get the meringue to peak as much as I should even after 15 minutes. I read that cream of tartar can help the meringue hold together in humidity. Have you ever tried this?
Thanks for the great recipes. My son and his fiancé visit your recipes, too. We love your flavor profile!
Hi Cynthia, Glad you enjoyed this! You mentioned that you didn’t get the meringue to peak as you expected – I don’t think that humidity would impact this. (Humidity will make meringue softer and stickier than optimal, but generally shouldn’t affect the peaks.) Is there any chance that you got even a little bit of egg yolk in the bowl when you whipped the egg whites? Also, a residue of any kind in the bowl (where you beat the egg whites) can affect the peaks. Hope that helps at least a bit.
I’ve made this recipe so many times, it’s now become a Christmas Eve staple. The raspberries make it so festive for the season, too. If you’re looking for something easy, elegant and delicious, look no further! And it’s GF too, what’s not to love?!?
I love this recipe Jenn. I’ve made it 3-4 times in the past year, and it has been a winner every time, except when I tried to do a banana/peanut butter rendition – my bad there. I made it just today for a church-sponsored dessert contest, and guess who won? You, me, and everyone who got a piece. Do you have any suggestions on other meringue flavors, or toppings? I guess I just don’t trust my own judgement after the banana interpretation 🙂
Hi Boone, congrats on winning the contest! 🙂 The one other take I have on meringue is for these peanut butter cookies. Hope you enjoy if you try them!
Hi Jennifer
I made the Double Chocolate Pavlova for Easter and it was a big hit! I really liked the Mascarpone filling! As always, your recipe instructions and photos were excellent.
This one is a keeper for sure!
This is so, so good! It wowed everyone at the table who never realized that pavlova could be so yummy.
What a wonderful dessert! My family requests it for almost every holiday and it is so easy, yet so impressive! Thank you!
I made this yesterday, and it turned out fabulously!! It got rave reviews, made me feel like a gourmet baker, and even though it totally collapsed, it didn’t even matter once the whipped topping was on!
This is the perfect recipe for my go-to cake especially if I want to make an impression. One question though…is there a good sub for mascarpone? It tasted delicious but it’s just a little pricey. Regular whipped cream doesn’t seem like it would come close. Any thoughts? Would a good compromise be to use half of the mascarpone you ask for (4oz)?
Thanks again, Jen!
So glad everyone enjoyed it, Kristin! You could use softened cream cheese in place of the mascarpone.