Cocoa Pavlova with Chocolate Cream
- Gluten Free
- Vegetarian
- Energy Kcal 363
- Carbohydrates g 56.6
- of which sugars g 56.1
- Protein g 6.4
- Fats g 12.3
- of which saturated fat g 6.55
- Fiber g 4
- Cholesterol mg 113
- Sodium mg 90
- Difficulty: Difficult
- Prep time: 40 min
- Cook time: 1 h 45 min
- Serving: 8
- Note + the chilling time in the refrigerator for the chocolate cream
PRESENTATION
So here's the deal: this chocolate pavlova is kinda a big deal in New Zealand and Australia. I mean, it’s a real showstopper. It’s got this crispy meringue shell with a soft, airy center that makes you want more. And look, the rich chocolate meringue base—so so good—is what really really makes it shine. But the dark chocolate cream on top? Seriously, it's next level with its moist sweetness.
Plus, you can’t go wrong with fresh red berries on top. The colors just pop. People often make mini versions with forest fruits, which is great, or they switch up the toppings—like lemon cream or yogurt with raspberries for a twist. Pretty much anything goes, but the classic combo of chocolate cream and berries is hard to beat.
Enjoying a slice of this chocolate dessert means you’re in for a treat. You’ve got the crispy outside, the sweet cloud-like inside, the smooth chocolate meringue, and then there’s the fresh tang of berries. That combo? It's what makes it a standout at parties and family gatherings. It’s fancy enough to impress—no question—but still feels fun and approachable.
Also, you can totally experiment with decorations or different creams. Some folks might go for chocolate ganache or maybe a chocolate whipped cream for an even richer experience. However you decide to serve it, a chocolate pavlova recipe like this one is guaranteed to disappear fast. With those golden swirls, shiny berries, and the delicious mix of chocolate and meringue, it's one irresistible treat you’ll want to recreate over and over. Whether you’re hosting a big event or just chilling at home, this pavlova promises to delight everyone with its eye-catching presentation and delicious taste. For real.
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INGREDIENTS
- Ingredients for the 9-inch base
- Egg whites 0.67 cup (150 g) - (at room temperature)
- Powdered sugar 1 ¼ cup (150 g)
- Sugar ¾ cup (150 g)
- Lemon juice 1 tbsp (15 g)
- Unsweetened cocoa powder to taste
- for the chocolate cream
- Dark chocolate 4.25 oz (120 g)
- Egg yolks 2.1 oz (60 g)
- Sugar 6 tsp (25 g)
- Fresh liquid cream ½ cup (130 g)
- Whole milk ½ cup (130 g)
- for garnishing
- Strawberries 4
- Red currants 1 sprig
- Blueberries 10
- Raspberries 10
- Mint 1 leaf
How to prepare Cocoa Pavlova with Chocolate Cream
To make the cocoa pavlova with chocolate cream, start by preparing the latter. Roughly chop the dark chocolate 1 and set it aside. Pour the milk and cream into a saucepan and bring it to a simmer 2. In a separate bowl, add the egg yolks and sugar 3 and mix them well with a spatula 3 or whisk.
When the milk and cream reach a simmer, turn off the heat and pour the egg mixture into the pan 4. Cook the cream in a bain-marie over low heat, ensuring the water below does not touch the bowl 5. Stir continuously and check with a kitchen thermometer that the temperature reaches 181°F. Once ready, strain the cream through a fine mesh sieve 6.
Pour the cream over the chopped dark chocolate, stirring gently until completely melted 7. Blend the cream with an immersion blender, then transfer it to a shallow dish 8 and cover with plastic wrap in contact with the surface. Let the cream cool at room temperature, then place it in the refrigerator for at least 3 hours (better overnight). Then, transfer it to a piping bag with no nozzle, and cut a hole. In a stand mixer with a whisk attachment, add the egg whites 9;
start whisking, gradually adding the lemon juice 10, then gradually add the granulated sugar 11 and the powdered sugar 12. Continue whisking until stiff peaks form (it will take about 15 minutes). When the meringue is fluffy, firm, and glossy, stop the mixer.
Lightly butter and line a baking sheet with parchment paper (buttering the tray first will hold the parchment paper in place) and gently transfer the meringue 13, forming a 9-inch nest with raised edges using a spatula or spoon, creating a hollow center to hold the chocolate cream and red fruits 14. You can create decorative swirls around the edges for a nice decorative pattern after baking. Dust the pavlova with cocoa powder 15, then bake in a preheated static oven at 212°F for about 1.5 to 2 hours. Leave the oven slightly open for the last 15 minutes, perhaps using a wooden spoon to keep it ajar.
Once cooled, fill the pavlova by spreading the chocolate cream in the center 16. Rinse the red fruits under plenty of fresh water and decorate the cake by placing them all over the surface 17; finally, add the mint leaves: your cocoa pavlova with chocolate cream is ready to be served and enjoyed 18.