Chocolate Pavlova

Vicki Butts (lazyme)


This is a chocolate version of the popular Australian pavlova.


★★★★★ 3 votes

25 Min
1 Hr 30 Min


  • 6
    egg whites
  • 1/4 tsp
  • 1/4 tsp
    cream of tartar
  • 1 1/2 c
    granulated sugar
  • 3 Tbsp
    unsweetened cocoa powder
  • 2 tsp
  • 1 Tbsp
  • 2 tsp
  • 2 oz
    bittersweet chocolate, finely chopped

  • 3 c
    strawberries, hulled
  • 1 1/2 c
    whipping cream
  • 2 tsp
    granulated sugar
  • 1 oz
    bittersweet chocolate, melted

How to Make Chocolate Pavlova


  1. Line baking sheet with parchment paper or foil. Trace 8 inch circle on paper; turn paper over.
  2. In a bowl and using electric beaters, beat egg whites with salt and cream of tartar until soft peaks form.
  3. Gradually beat in sugar until stiff glossy peaks form.
  4. Sift cocoa and cornstarch over top; gently fold in.
  5. Gently fold in vinegar, vanilla and chocolate. Mound onto circle on prepared baking sheet.
  6. Bake in 275F oven for 1-1/2 hours or until crispy outside but still soft in the center.
  7. Transfer to rack; let cool completely. Place on serving plate.
  8. Topping:
    Slice or halve strawberries. Set aside.
  9. In a bowl whip cream with sugar and pour onto meringue.
  10. Arrange strawberries decoratively over top. Drizzle melted chocolate over berries.
  11. Tips:
    1. Eggs separate better cold but whip up better at room temperature.

    2. If you have no bittersweet chocolate on hand to drizzle over berries, just sieve some unsweetened cocoa powder over top for a dazzling effect.

Printable Recipe Card

About Chocolate Pavlova

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Australian

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