Why You Must Make This

• A pavlova is not just a dessert; it’s an eye-catching centerpiece with its beautiful chocolate meringue shell, fluffy whipped cream, and vibrant strawberries.
• Its taste is as enchanting as its appearance!
• Surprise and delight your guests; many won’t have encountered a pavlova before. It’s sure to leave a lasting impression!

Expert Tips

• Pro Tip: Ensure your egg whites are at room temperature for maximum volume.
• Pro Tip: Your mixing bowl and beaters should be thoroughly clean. Any trace of oil will prevent the egg whites from whipping up properly.
• Remember, no yolk should mix with your whites; the fat from the yolk can hinder the whipping process.
• Using superfine sugar, which dissolves more easily, helps create a smooth meringue. You can make your own by processing granulated sugar in a food processor.
• Pro Tip: Avoid overbeating your egg whites; they should never look dry, as this could lead to cracking.
• Pro Tip: Use low to medium speeds when beating your whites to build up volume without risking cracks.
• Add your sugar gradually, starting when the egg whites begin to froth. If sugar granules remain, your pavlova may weep during baking.
• Pro Tip: Stick each corner of your parchment to the baking sheet with a bit of meringue to keep it in place.
• After an hour in the oven, turn it off, crack the door open, and let the meringue cool completely inside to maintain its structure. Pro Tip: Post a reminder on the oven door if you plan to leave it inside, so you don’t accidentally turn it on later!

Chocolate Pavlova Recipe

The first pavlova I ever tried my hand at was a chocolate version with raspberries, inspired by a classic recipe. I incorporated cocoa powder and semisweet chocolate into the meringue, creating a delightful treat topped with heavenly whipped cream and fresh raspberries. It was an instant hit at home!

As the recipe evolved, I started experimenting with different berries—and added mascarpone to the cream for an extra layer of indulgence. This time around, ripe strawberries stole the spotlight at the market, and a strawberry topped chocolate pavlova was born. Another winning dessert!

Ingredients

• 6 egg whites, at room temperature
• ¼ teaspoon salt
• 1 ½ cups superfine sugar
• ¼ cup good quality cocoa powder
• 1 teaspoon raspberry or balsamic vinegar
• ½ teaspoon vanilla extract
• 2 ounces semi-sweet chocolate, finely chopped
• 1 ½ cups heavy cream
• ½ cup mascarpone cream
• ½ cup powdered sugar
• 1 teaspoon vanilla
• 4 cups sliced strawberries, gently tossed with a tablespoon of sugar

Instructions

1. Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper, drawing a 9-inch circle on the parchment, then flipping it over.
2. In a clean mixing bowl, beat the egg whites until soft peaks begin to form. Gradually sprinkle in the salt and sugar, continuing to beat until the meringue is stiff and glossy.
3. Sift in the cocoa powder over the meringue, then add the vinegar, vanilla, and finely chopped chocolate. Gently fold everything together until fully combined.
4. Carefully spoon the meringue mixture onto the prepared baking sheet, staying within the 9-inch circle. Smooth out the top and edges using an offset spatula.
5. Place the sheet in the oven and immediately reduce the temperature to 300°F (150°C).
6. Bake for about 1 to 1¼ hours until the edges are dry and the top appears slightly cracked.
7. Once baked, turn off the oven, crack the door open, and allow the meringue to cool completely in the oven.
8. To serve, gently flip the cooled pavlova onto a serving plate. Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Fold in the mascarpone until blended, then generously spread the mixture over the pavlova. Top it with the sliced strawberries.