Double Chocolate Pavlova with Mascarpone Cream & Raspberries

5 stars based on 4 votes

Double-Chocolate-Pavlova-with-Marscapone-Cream-and-Raspberries

Created by a hotel chef in the 1920s in honor of the Russian ballet dancer Anna Pavlova during one of her tours to Australia or New Zealand, a pavlova is a cake-shaped meringue with a soft and marshmallowy center and crisp outer shell, usually topped with whipped cream and fresh fruit.

Slice-of-Chocolate-Pavlova-with-Marscapone-Cream-and-Raspberries

In this gorgeous chocolate version, cocoa powder and bittersweet chocolate are folded into the meringue — which makes it deliciously fudgy — and mascarpone cheese (Italian cream cheese) is added to the whipped topping. It’s a wonderfully light, gluten-free dessert. I made it for Passover this year and it was a huge hit.

ingredients

The nice thing about pavlovas is that even though they look fancy, they are incredibly easy to make — even kids can do it. Mine love separating the eggs and whipping the meringue.

separate-the-eggs

To begin, beat the egg whites until foamy. Then, gradually add the sugar and 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 8-9 minutes.

steps-for-meringue

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.”

steps-for-adding-chocolate-and-forming

Place in the oven and cook for 1 hour and 15 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 (it may crack even more than shown in the photo below) — this is normal and it all gets covered with whipped cream in the end.

baked-pavlova-in-the-oven

When the meringue is cool, make the topping by beating the heavy cream and marscapone cheese in the bowl of an electric mixer until combined. Gradually add the sugar and continue beating until it holds pillowy soft peaks. Don’t overbeat! Pile the mascarpone cream on top of the meringue and gently spread it out about an 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.

finishing-pavlova-with-whipped-topping-chocolate-and-raspberries

Cut the pavlova into wedges, wiping the knife in between slices, and serve. Enjoy!

Slice-of-Chocolate-Pavlova-with-Marscapone-Cream-and-Raspberries

Note: The meringue portion of this recipe was adapted from Nigella Lawson on FoodNetwork.com

Double Chocolate Pavlova with Mascarpone Cream & Raspberries

Servings: 10
Prep Time: 20 Minutes
Cook Time: 1 Hour 15 Minutes
Total Time: 1 Hour 35 Minutes

Ingredients

For the Pavlova

  • 6 large egg whites
  • Pinch salt
  • 1-3/4 cups superfine sugar (see note)
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon red wine vinegar
  • 2 ounces bittersweet chocolate, finely chopped

For the Marscapone Cream

  • 8 ounces (1 cup) mascarpone cheese, cold
  • 1-1/2 cups heavy whipping cream, cold
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract

For the Topping

  • 1-1/2 cups fresh raspberries
  • 2 ounces bittersweet chocolate, grated or shaved into curls (optional)

Instructions

  1. Preheat the oven to 300°F. 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.
  2. 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.)
  3. 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.
  4. 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 1 hour and 15 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.)
  5. 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 until 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 an 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.
  6. Note: If you don't have superfine sugar, place regular granulated sugar in a food processor and pulse until fine, about 30 seconds.
  7. 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: 25g
  • Saturated fat: 15g
  • Carbohydrates: 51g
  • Sugar: 47g
  • Fiber: 2g
  • Protein: 5g
  • Sodium: 136g
  • Cholesterol: 74mg

Reviews & Comments

  • 5 stars

    Per another reviewer, I cut the sugar in the chocolate meringue back to 1 1/4 cups, which was good, but still a bit sweet. Might try 1 cup next time. I may have underbeaten the meringue, because mine did spread a bit and ended up thinner. Nonetheless, it was a great success! People who normally don’t eat dessert asked for 2 helpings and haven’t stopped raving about it. Very impressive dessert!

    - Kari on July 18, 2014 Reply
  • 5 stars

    I have made this three times already and each time it has turned out perfect! I ran low on superfine sugar the first time (roughly 1/2 cup) and it still tasted delicious. The second time I made it, I used 1 3/4 cup as the recipe calls for and found it a tad too sweet. This is now my go-to dessert recipe! It is easy to make yet gives an impressive presentation. I made it for a tea party and everyone begged for the recipe. I found myself wanting to keep this all to myself, but I gave in and shared the recipe!

    - Mary on July 8, 2014 Reply
  • 5 stars

    This was wonderful!! Very easy to make, even having never made meringue before. The instructions and pictures were very helpful. Mine also expanded to about 12″. I think I will decrease the amount of sugar the next time — it was very sweet and I love sweet. Also, my family agreed that we enjoyed it more chilled. I didn’t use the mascarpone, only sweetened, homemade whipped cream. It was really delicious. And the raspberries make it. They’re the perfect complement to this dessert. Fabulous. Thank you!

    - Dee on June 25, 2014 Reply
  • 5 stars

    will everything turn out ok when i use Splenda? i can not rate the pavlova at this time , as it sounds and looks it would be a 5star

    - lorraine on June 13, 2014 Reply
    • Hi Lorraine, I have never baked with Splenda so I can’t say for sure. So sorry, wish I could be more helpful.

      - Jenn on June 19, 2014 Reply
  • I decided to make this pavlova for Memorial Day dinner. It was wonderful! I consider myself a pretty creative cook and had never made anything like this and it not only turned out just as beautiful as the picture but the flavor was wonderful. Everyone thought it was the best dessert they had ever eaten! Thank you for a great recipe. I did however have to find the largest cake plate I had because even staying inside the 9 inch circle it expanded to about 12 inches or more in diameter.

    - Linda on May 29, 2014 Reply
  • I made this for the first time this Mother’s day and as far as the taste all I can say is there was not a single crumb left on the serving plate let alone anyone’s plate.

    Due to a little excited touching by the group in the kitchen during the cooling stage the meringue collapsed in the center. I didn’t worry and sure enough after spreading all that delicious cream on top nobody was the wiser. It looked stunning and tasted beyond delicious!

    The meringue was so much easier to execute than I expected having never made one before. I used a silicone baking sheet and eyeballed the 9 “ circle to save time and it still formed beautifully.

    This is one that surely will be continue to made for years to come. Kudos and thank you from a first time commenter but long time explore of your recipes! Not one has been anything less than outstanding.

    - jennifer on May 14, 2014 Reply
  • This dessert is just wonderful. I made it for our family’s Mother’s Day celebration along with your crab cakes and French green beans and it was loved by all. Definitely a keeper!

    - Karen on May 12, 2014 Reply
  • Outstanding! Very easy to make and absolutely delicious. I have always loved meringues but had never tried a chocolate version. Rich, but very light. Crunchy shell with moist, soft center. I did cut the sugar to 1-2/3 cups and think will use 1-1/2 next time. It’s plenty sweet. Also loved the mascarpone/whipped cream topping. Divine!!

    - Mindy on May 12, 2014 Reply

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