Perfect Chocolate Pavlova Recipe with Berries and Whipped Cream
This is the Perfect Chocolate Pavlova Recipe with Berries and Whipped Cream! The outside bakes up nice and crispy while the inside is a cloud of chocolate marshmallow (kinda brownie-esque) heaven. This foolproof recipe includes how-to photos and video. Pavlovas are such a show-stopper dessert and I have all the tips below to make this easy dessert perfect every time!
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Servings: 8 Servings
Ingredients
For the Pavlova
- 5 large egg whites
- 1 cup (200 g) granulated sugar
- 1 teaspoon (3 g) cream of tartar
- 1/2 teaspoon sea salt
- 1⁄4 cup (30 g) confectioners’ sugar
- 1 teaspoon (4 g) vanilla paste or real vanilla extract
- 1/3 cup (25 g) dark unsweetened Dutch-process cocoa powder (sifted)
- 1 teaspoon espresso powder (optional)
- 1/4 cup (43 g) dark chocolate (very finely chopped)
For the Berries
- 32 oz (908 g) fresh strawberries (washed, hulled and halved (I leave some smaller ones whole))
- 2 tablespoons granulated sugar
- 6 oz (170 g) fresh raspberries (gently washed and dried)
For the Stable Whipped Cream
- 1 batch Stable Whipped Cream
Instructions
For the Pavlova
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. Draw a 9-inch (23-cm) circle on the parchment paper and then flip the parchment paper over. *Take note that you'll reduce the oven temperature to 200°F (93°C) as soon as you put the pavlova in the oven.
- Add the egg whites and sugar to a large bowl (make sure it's heat-safe) and set atop a saucepan of simmering water over medium-high heat. Do not allow the bottom of the bowl to touch the water. Whisk until the mixture is thick and frothy, the sugar is melted (rub some between two fingers; if it feels gritty, keep whisking). This should take about 3 to 5 minutes.
- Remove the bowl from the heat, transfer the sugar-eggs to the bowl of a stand mixer fitted with the whisk attachment and add the cream of tartar and salt. Mix on medium speed until you have stiff glossy peaks and the meringue is cool to the touch, about 8 minutes (don’t rush it). Add the confectioners’ sugar and vanilla and whisk on high for 1 minute more until stiff peaks return. When inverted, the tip of the meringue should point just off to the side (not quite straight up).
- Sprinkle the cocoa powder, espresso powder and chocolate over the top of the meringue and give it 2 or 3 folds. It will not be combined. Spoon meringue onto center of the circle you drew on the parchment paper (on the prepared baking sheet). It will be a bit messy with loose chocolate and cocoa powder, but that's ok (see video). Use an offset spatula or the back of a spoon to sculpt the meringue into a round, flat disc that fits inside the 9-inch (23-cm) circle you drew. Don’t overwork or over-mess with the meringue. It may look messy but that’s it’s magic.
- Place the pavlova in the center of the preheated oven and immediately reduce the oven temperature to 200°F (93°C) and bake for 2 hours. Once done, let it sit in the turned-off oven with the door closed until it has cooled to room temperature. When done, it should have a crisp outer shell and marshmallowy center. It will take several hours to cool and become the correct consistency. Leave in the turned-off oven until ready to serve.
For the Berries
- In a medium bowl, toss the strawberries with the sugar and let sit for at least 1 hour and up to overnight in the fridge. You won't need the raspberries until serving.
To Assemble
- Set the pavlova on a serving platter and top with a high, pillowy layer of whipped cream. Add half of the strawberries on top of the whipped cream (straining out any excess liquid). Add the raspberries and serve with the remaining strawberries on the side.
Video
Notes
Mixer
You can make a pavlova using an electric-sand mixer, hand-held mixer or a bowl and a whisk (you’ll get an awesome (wicked?) arm workout in the process).Humidity
If it’s humid out, your pavlova may need additional time in oven. Initially, bake it as outlined above. If after cooling completely it is still tacky on the outside (and not crispy) then pre-heat your oven to 200F (93C), set the pavlova back in the oven and then turn it off again. Usually, this additional step will finish drying out the exterior. Sometimes if your pavlova got perfectly crispy and then sat around, it will lose that crispiness. Follow the above instructions for crisping it back up!Meringue Cracks
Sometimes pavlovas will crack, this is fine. I think, especially the chocolate pavlova, looks particularly elegant when it does. Don't fret. It will still be delicious.Storing
Pavlovas are best eaten within 24 hours of making (I think). They’re great to make a day ahead of time and let them sit in the oven overnight until ready to serve (make sure you put a note on the oven so no one turns it on!). You could also store in an airtight container, lined with parchment paper, once completely cool. Pavlovas are so fragile, I wouldn’t recommend freezing or making more than 24 hours in advance of serving. Once it is garnished with the whipped cream and berries it should be served immediately.Serving
Feel free to use any berries or combination of fresh fruit in place of the strawberries and raspberries. Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo