Chocolate Pavlova with Mascarpone Cream & Raspberries

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

A dream of a dessert, this chocolate pavlova features a fudgy, marshmallowy center encased in a crisp shell, all topped with rich whipped cream and fresh raspberries.

chocolate pavlova with cream and raspberries

The pavlova, named after the renowned ballet dancer Anna Pavlova during her 1920s tour of Australia and New Zealand, is pure dessert magic. It features a meringue that’s crisp on the outside with a marshmallow-soft inside, usually topped with whipped cream and fresh fruit. This rich chocolate pavlova, inspired by Nigella Lawson, mixes cocoa powder and bittersweet chocolate into the meringue for a decadently fudgy base. To make it even more luxurious, I whip a little mascarpone into the cream. It’s perfect for Passover, or anytime you need a light, gluten-free dessert that’s sure to impress. I can’t wait for you to try it!

“People go WILD over this pavlova, and honestly it’s easier to make than most desserts. It truly is a showstopper. I’d give it 10 stars if I could.”


What You’ll Need To Make Chocolate Pavlova

chocolate pavlova ingredients.

Step-by-Step Instructions

The nice thing about pavlovas is that even though they look fancy, they are incredibly easy to make. To begin, add the egg whites to the bowl an electric mixer.

egg whites in mixing bowl.

Beat until foamy and then gradually add the sugar.

adding sugar to frothy egg whites.

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 to 9 minutes.

egg white, salt, cream of tartar, and sugar beaten in mixing bowl with stiff peaks formed

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.

chocolate pavlova mixture in mixing bowl with rubber spatula.

Mound the meringue onto a parchment-lined baking sheet and spread into a 9-inch “cake.”

chocolate pavlova mixture shaped on parchment-lined baking sheet.

Place in the oven and cook for 65 to 75 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 (or if it collapses while it cools) — this is normal and it all gets covered with whipped cream in the end.

baked chocolate pavlova on baking sheet.

When the meringue is cool, make the topping. In a medium bowl, combine the mascarpone cheese, heavy cream, and vanilla. Gradually add the sugar and continue beating until it holds soft, pillowy peaks.

mascarpone cheese, heavy cream, sugar, vanilla, and lemon zest whisked into medium-stiff peaks

Mound the mascarpone cream onto the meringue and gently spread it out about 1 inch (2.5 cm) from the edge (don’t worry if the meringue cracks in the process).

spreading mascarpone cream onto pavlova.

Top the pavlova with the raspberries and sprinkle the shaved chocolate over top.

chocolate pavlova with cream and raspberries

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

slice of chocolate pavlova with whole pavlova in background.

You May Also Like

Chocolate Pavlova with Mascarpone Cream & Raspberries

A dream of a dessert, this chocolate pavlova features a fudgy, marshmallowy center encased in a crisp shell, all topped with rich whipped cream and fresh raspberries.

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


For the Pavlova

  • 6 large egg whites
  • Pinch salt
  • 1¾ cups superfine sugar (see note)
  • 3 tablespoons natural unsweetened cocoa powder, such as Hershey's
  • 1 teaspoon red wine vinegar
  • 2 ounces bittersweet chocolate, finely chopped

For the Marscapone Cream

  • 8 ounces (1 cup) mascarpone cheese, cold
  • 1½ cups heavy whipping cream, cold
  • ¼ cup sugar
  • 1 teaspoon vanilla extract

For the Topping

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


  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 65 to 75 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 on medium speed until just 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 1 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

Powered by Edamam

  • Per serving (10 servings)
  • Calories: 429
  • Fat: 25 g
  • Saturated fat: 15 g
  • Carbohydrates: 51 g
  • Sugar: 47 g
  • Fiber: 2 g
  • Protein: 5 g
  • Sodium: 136 mg
  • Cholesterol: 74 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:


  • Made this twice. First time I thought it was good but too sweet. The second time was just perfect. I didn’t have superfine sugar so I used granulated sugar and pulsed it in the blender. I found out that I only need 1/2 cup granulated sugar to make 3/4 cup superfine sugar and that made the difference.

    • — Sampaguita on July 5, 2024
    • Reply
  • Hi Jenn,

    I followed your recipe strictly. But my pavlova broke from the sides and I couldn’t get it off the parchment paper. Besides, when I cut it It started to leave liquid.
    What did I do wrong?

    • — Merriam on June 25, 2024
    • Reply
    • Hi Merriam, I’m sorry you had a problem with it! Are you certain what you used was parchment paper? And regarding the leaking, meringue can weep as it sits. Do you live in a particularly humid climate, or did you make it on a very humid day?

      • — Jenn on June 25, 2024
      • Reply
      • Yes, I live in a humid climate. But the kitchen was cold enough to leave the cake at room temperature as the air con was on. Also, it wept after 3 hours of making it. Should I leave the pavlova in the oven for more than an hour and refrigerate it? I will make it again shut before I make the second attempt I need to double-check with you.
        Thank you

        • — Merriam on June 28, 2024
        • Reply
        • Knowing a little more, I suspect the pavlova was a bit underbaked. Also, I don’t think it can hurt to let the pavlova sit in the oven for an hour while it cools (and it doesn’t need to be refrigerated).

          • — Jenn on June 28, 2024
          • Reply
          • OK, in that case, should I leave it in the oven, door open for an hour? It’s topped with mascarpone cream, so is it ok to leave it at room temperature?

            • — Merriam on June 29, 2024
          • Yes, I’d prop the oven door while the meringue sits and cools. And once it’s topped with mascarpone, it should be refrigerated.

            • — Jenn on July 1, 2024
  • This was amazing!! I did assemble it about 3 hours prior to serving because in the past when I assembled it right before serving, the pavlova was too crunchy. It was perfect! Sliced up beautifully and held its shape. So so so good, and looked just like your picture!. I made it for my son’s 30th cos he wanted “berries and cream” so ofc mom had to take it up a notch:) Daughter already put in a request for this for her birthday, and it really is such a simple thing to make! Thanks Jenn your recipes are always good, and the only ones I don’t bother “testing” before making for a crowd. Side note: it served 10 no problem and actually had a couple pieces for my son to take home. I spread the meringue just a bit bigger, using a 9″ round cake pan.

    • — Chris Tucker on June 10, 2024
    • Reply
  • I see that your most recent recipe for pavlova includes corn starch and cream of tartar to help stabilize the egg whites. Could both be added to this chocolate pavlova recipe to create better stability and perhaps prevent it from tending to collapse? I’ve made the chocolate pavlova several times, and it’s a delicious show-stopper even if it does crack and sink!

    • — Donna on May 6, 2024
    • Reply
    • Hi Donna, you can try adding both the cornstarch and cream of tartar to this Pavlova. That said, I don’t know if it will make a difference (and if it does, the difference will be subtle). Please LMK if it makes a difference if you try it!

      • — Jenn on May 9, 2024
      • Reply
  • I made this for Passover last night and it was a huge hit! Absolutely delicious and a nice change from other lackluster Passover desserts. Highly recommend!

    • — Aison B on April 24, 2024
    • Reply
  • Hi Jenn
    This is my daughter Jenn’s favorite dessert and I’m making it again for Passover. However, I’m doing everything and pressed for time. Can I make the meringue on Sunday? After its baked, where do I leave it – covered, uncovered, refrigerated or on counter. Can filling be made ahead and refrigerated?
    Happy Passover

    • — Ellen Bernstein on April 16, 2024
    • Reply
    • Hi Ellen, Both components can be made ahead. Ideally, I wouldn’t make this more than 12 hours ahead, but you can get away with overnight. Store the meringue and mascarpone cream separately in the fridge and assemble before serving. Happy Passover to you!

      • — Jenn on April 17, 2024
      • Reply
  • This recipe is a show stopper. Made exactly per the directions. You won’t be sorry…

    • — Kristiana on April 14, 2024
    • Reply
  • Wow! I have been a fan of your recipes for many years, and this is the first time I write a review. I made this pavlova for my husband’s birthday, and this is absolutely fabulous. Adding cocoa and chocolate (I used 70% Lindt) cuts down on the sweet taste of traditional pavlova. Adding mascarpone to the whipping cream is genius. Thank you so much for this and for sharing your recipes, Jenn!

    • — Nathalie on April 13, 2024
    • Reply
  • Hi Jenn! Love this recipe but have limited fridge space. If I make the meringue portion early in the morning and serve it after dinner (12+hours), is it okay to leave it out at room temp uncovered that long or do I need to refrigerate it? Either way, do I need to cover it or will that compromise the crackly meringue texture and make it more soft and rubbery? Any best make-ahead storage tips would be most appreciated! Thanks very much for this delicious recipe!

    • — Diane on March 29, 2024
    • Reply
    • Hi Diane, I would just leave it out, uncovered, at room temperature – it will be fine. Enjoy!

      • — Jenn on March 29, 2024
      • Reply
  • Dear Jen,
    This recipe was absolutely amazing. I always cook your recipes and this one just like the others was spectacular! I did it for my daughter’s confirmation together with the lasagna and the rainbow cake and they were all delicious.
    Thank you so much! Your number one fan,

    Maria Teresa

    • — Maria on February 10, 2024
    • Reply
  • This is a wonderful recipe but the meringue doesn’t work in humid climates. Could I use the filling for a brownie and raspberry trifle or is there a better alternative. Thanks

    • — susan on December 24, 2023
    • Reply
    • Hi Susan, I think that sounds delicious!

      • — Jenn on December 24, 2023
      • Reply
  • Hi! I’m wondering if I can make the meringue and store unrefrigerated in an airtight container/tightly wrapped over night before assembling the next day with the mascarpone topping.

    Thank you!!

    • — Samantha on December 23, 2023
    • Reply
    • Sure, Samantha – that should be fine. Enjoy!

      • — Jenn on December 24, 2023
      • Reply
  • My family loves this dessert! I make the meringue well in advance, even a week. Once it is dry, I put it on the serving plate and wrap the whole thing airtight with plastic wrap. Fill it a few hours in advance to make the center a little more like marshmallow. Some people have problems with whipping. I have found that cold eggs separate best, but room temperature eggs beat the best. And fresh eggs are better than older ones. Thanks, Jenn.

    • — Liz on December 18, 2023
    • Reply
  • This is a hit every time I make it! Thank you! Question: could I pipe individual servings from this recipe instead of making the big one?

    • — Susan Stitt on December 14, 2023
    • Reply
    • Sure, I think that should work. Please LMK how they turn out if you try it!

      • — Jenn on December 15, 2023
      • Reply
  • This is a constant hit at my family parties; I want to try to make new recipes but everyone begs me to make this for as many occasions as possible lol, even my 16 yr old nephew requested this as his birthday cake. Thank you for the recipe and maintaining the site :).

    • — Maria on November 18, 2023
    • Reply
  • Hello Jenn,
    I made this double chocolate pavlova for a fancy dinner the other night with invited guests. It was straightforward and an absolute show stopper. My husband was concerned that the bittersweet chocolate would be too bitter, but it was perfection against the super sweet meringue. Thank you for a wonderful keeper recipe!

    • — Devon on September 28, 2023
    • Reply
  • Hi Jenn,
    Thanks for this wonderful recipe. I’ve made it 3 times now and I always follow the recipe step by step. However, when I put it in the oven it starts spreading to the sides and always ends up flat. What am I doing wrong?
    Any suggestions?
    The taste is amazing and everyone always loves it regardless of the look of it.

    • — Ally on August 18, 2023
    • Reply
    • Hi Ally, glad you like it! It’s normal for the meringue to spread out a bit in the oven. It can easily spread to 11 inches in diameter. If it was any more than that, it may be that you don’t whip the egg whites long enough. Do you beat them until stiff peaks form?

      • — Jenn on August 18, 2023
      • Reply
      • Thanks for your reply Jenn.
        I do. I usually beat it for 9 min.
        A friend suggested I put it in a cake tin next time I make it, that way, it won’t spread out so much. I’ll try that next time and let you know.
        I’m making another one as we speak, and I will double layer it and put the raspberries and cream in the middle and decorate the top as well. I wish we could send you pictures of it.
        Nevertheless, it always ends up tasting delicious! Thanks again for this beautiful recipe. 💕

        • — Ally on August 18, 2023
        • Reply
  • Hi! Love this recipe. The top collapsed in as it was cooling. I had it baking till about 55-60 mins as it was already crisp and puffed… do you think it needs to be made again? Thanks!!

    • — Samantha on July 21, 2023
    • Reply
    • Hi Samantha, It’s not unusual for the top of the meringue to crack and collapse in some parts. That’s one of the reasons it gets covered with the mascarpone cream (to basically conceal those things). No need to make it again. 🙂

      • — Jenn on July 22, 2023
      • Reply
  • Jenn, your recipes are the best! Question regarding the pavlova. can it be frozen for about a month?

    • — lois on May 21, 2023
    • Reply
    • Hi Lois, You may be able to freeze the bottom portion of the pavlova, but I’m not sure how it will affect the texture.

      • — Jenn on May 22, 2023
      • Reply
  • So so so good!! I usually try out a new recipe before company comes, but I haven’t done that with Jen’s because I know it’ll be amazing! I hope you make another book soon. I have both of yours and they are well used.

    • — Samantha on April 15, 2023
    • Reply
  • Our future daughter-in-law made this for Passover. It was spectacular! The combination of the airy, crisp chocolate meringue with shaved chocolate bits, fresh raspberries, creamy whipped mascarpone, and the marshmallowy interior was absolutely delicious. Very elegant, too! This will be our go-to Passover dessert from now on.

    • — PNW Emerald on April 10, 2023
    • Reply
  • Delicious and gorgeous dessert, a real show stopper. Thank you Jenn!

    • — Miriam on April 7, 2023
    • Reply
  • Thank you for sharing this recipe! EVERYONE at dinner tonight said it was the best Passover dessert they ever had. I had never made this before and I didn’t even know what a pavlova was supposed to be like other than what it says in this recipe. I just followed the instructions and it came out fabulous! Definitely a keeper. The only problem is that I’ve been told now I have to make this from now on for every Passover! Seriously, everyone was blown away. And as long as you have a stand mixer, it’s pretty easy to make (but it looks very impressive.)

    • — Adrienne on April 7, 2023
    • Reply
  • Hi Jenn! I want to make this for Passover, but with a meat meal, so I’m looking for a non dairy filling. I was thinking of using coconut cream whipped cream, but it will be much thinner than the mascarpone cream. Do you have any suggestions?

    • — Carol Frank on March 21, 2023
    • Reply
    • Hi Carol, If you use coconut whipped cream it may be a bit thinner, but because it’s more of a pretty (and tasty) topping than anything else, it should be fine. Hope you enjoy!

      • — Jenn on March 22, 2023
      • Reply
  • Always a crowd pleaser!
    I’m making this for a dinner party tomorrow.
    How many individual
    Pavlovas would it make? Also, how long do I bake them?

    • — Linda Doherty on February 10, 2023
    • Reply
    • Hi Linda, So sorry I’m too late to reply. Did the individual pavlovas turn out?

      • — Jenn on February 13, 2023
      • Reply
      • I just made the full size. Please let me know about individual size and bake time for the future.
        Thanks Jenn!

        • — Linda Doherty on February 14, 2023
        • Reply
        • I hope it came out nicely. I haven’t made these in mini form. The baking temperature should remain the same, but I’m not sure what the cooking time will be; it will be shorter but it depends on the size of the Pavlovas. (Just keep a close eye on them.)

          • — Jenn on February 16, 2023
          • Reply
  • Good morning – I just wanted to say how much I love this, and every recipe of yours that I try! This week, I made this chocolate pavlova for Christmas dessert. I also made your ginger cookies, and hoisin pork stir fry for Christmas Eve dinner. I also delivered your butternut toffee crunch and sweet and spicy pecans to my very thankful neighbours! I also really enjoy how interactive and helpful this web site is. Thank you!

    • — Melissa Struthers on December 26, 2022
    • Reply
    • 💗

      • — Jenn on December 26, 2022
      • Reply
  • The meringue looked beautiful when I turned off the oven, not even cracked. As it cooled though, it cracked and caved about half its height. Tasted wonderful with many compliments at church gathering. The flatness was disguised by the cream as mentioned. Any suggestions as to what I might do differently?.

    • — Shae on December 5, 2022
    • Reply
    • Hi Shae, That’s just the nature of this meringue, so it doesn’t sound like you did anything wrong (and that’s why it’s covered with the cream topping). 🙂

      • — Jenn on December 6, 2022
      • Reply
  • Hi Jenn, I would like to make this recipe for a dinner party. I get stressed out easily and was wondering if I could bake the meringue the night before. Then the day of the dinner, I would make the topping and assemble everything a couple of hours beforehand?

    • — Marianne on November 28, 2022
    • Reply
    • Hi Marianne, yes, that would be fine. If you’d like you can make the whole thing up to 12 hours ahead. Hope everyone enjoys!

      • — Jenn on November 29, 2022
      • Reply
  • I have made this twice and both times the same thing has happened – my meringue spreads like CRAZY in the oven, it spreads and goes way past the 9 inch circle. Once I get the stiff glossy peaks (after about 9-10 minutes of stand mixer beating), I try and fold in the cocoa as gently and as quickly as possible to avoid ruining the consistency but mixing those ingredients in inevitably makes the meringue less firm/stiff… I don’t see how I can get rid of the cocoa streaks without folding/mixing the way I do… should I use the stand mixer after having added the cocoa, vinegar and chocolate, to get some air back in? The taste is great but I don’t understand why my pavlova gets so much larger than your pics. I’m thinking of halving the recipe next time, just so it can fit in a normal sized serving plate lol!

    • — CT on October 21, 2022
    • Reply
    • I’m sorry to hear that you’ve struggled with this! I’ve found it’s normal for the meringue to spread a fair amount. (It can easily spread to 11 inches in diameter.) Also, I use a really big serving plate. That said, are you passing the cocoa powder through a sieve? And are you using super fine sugar?

      • — Jenn on October 25, 2022
      • Reply
  • I’m wondering if I can make this with a carton of bought egg whites?

    • — Karen on October 6, 2022
    • Reply
    • While technically it may work, I think you’ll get much better results from regular eggs so I’d suggest going that route.

      • — Jenn on October 7, 2022
      • Reply
  • This is absolutely delicious, I had a large crowd so made two and stacked them with cream in between and on top. It was a huge hit. Please post a recipe for a regular pavlova or meringue, too, that can be served with whipped cream and lemon curd or macerated berries. 🙂

    • — Anna on August 16, 2022
    • Reply
  • This is a hit every time… my family begs me to make it all the time 😍🤩; very easy to make with simple ingredients.

  • PASSOVER-PALOOZA!!!!!!!! Jennifer – WOW!!!!

    Baked this for Passover and your dessert LITERALLY STOPPED THE CONVERSATION!!!!!!!!!! At a seder!!!!!!!!!!!!!!!!!!!!!!!!!!! Filled with people who love to talk!!!!!!!!!!!!!!!!!!!!!!!!!!!! OH MY GOSH YOU DID IT!!!!!!!!!!!!!!!!!! Everyone went NUTS.

    That one guest who is, let’s just say not overflowing with compliments – COMPLIMENTED IT.

    My husband inhaled the leftovers and said he couldn’t stop himself. WOW!

    ANYBODY reading this who is considering “do I make this” should MAKE THIS.

    Primary reason that brings me back to your blog & cookbooks repeatedly is that your directions are excellent and enable me to produce something that looks like your picture & is delicious. This recipe is the first time I ever had a question in the recipe – and it comes down to when you are beating the mascarpone & heavy cream. I was not sure how long to beat it, and it kept looking liquidy that I checked my measurements probably 5 or 6 times – and it turns out that it took a few minutes to get the right consistency. You may want to adjust that in the blog – though apparently 275 other people didn’t have the problem – but if one does maybe another will? Anyway I read through comments to see if there were any reader tips, and since it didn’t come up I’m sharing it here with others.

    Gorgeous presentation – I’ll tag you on Instagram. THANKS for upleving our already special seder!

  • I made this today for Passover and everyone loved it! Super easy to make too. I did use 1/4 cup less sugar in the egg whites and the sweetness was perfect. Also, I used regular sugar and it was not grainy at all. One thing I learned is when you think you’re done beating the egg whites beat them 2 minutes more.

    • — Carol Raulston
    • Reply
  • I’ve been making this every Passover for about 7 years, and it’s always a hit. I thought it would be challenging at first, but it’s so simple to follow the directions and have this incredibly tasty dessert that impresses everyone. Here I am again looking at the recipe so I can whip this up for Saturday night, and I figure I owe you a good review on this one because it’s a perennial favorite.

  • This was a delicious dessert, as per usual for your fantastic recipe collection … however, I unfortunately had quite a bit of difficulty with it, although I followed your instructions carefully. The meringue was cooked for 70 minutes & left in the oven, door propped open, to cool for 1 hour. The top was VERY cracked, to the point of collapsing in some parts. Then, when I tried to remove it from the parchment paper, I discovered it was stuck upon it. (Should I have greased the paper?) After sliding a spatula underneath it I managed to remove it from the paper, but this process caused pieces of the meringue to break off & the sides to detach in several areas! Woe is me, it was a total mess, as if it had been in an earthquake!
    The pavlova was partially rescued by using the cream mixture to “glue” it back together.
    In the end, although it could have looked much better, I was able to slice it for serving & it was delicious! But would you please give me some suggestions as to why these pitfalls occurred & what steps I can take next time to avoid such a disastrous situation. Thank you for your help!

    • Hi Toni, I’m sorry that you had such a problem with this! It’s not unusual for the top of the meringue to crack and to collapse in some parts. That’s one of the reasons it gets covered with the mascarpone cream (to basically conceal those things). You mentioned that it stuck to the parchment — you definitely used parchment paper and not wax paper? If it was parchment, the next time you make this, you could give the parchment a quick spray with nonstick cooking spray. Glad that you were able to essentially glue it back together and hope you have better luck next time!

  • Hi Jenn, absolutely love this recipe, everything goes so well together! I just have a question, for some reason the meringue expanded in the oven well beyond the 23cm circle and pushed up against the edge of the baking sheet, do you have any idea what I might have done wrong? I only have a hand-held mixer and not a stand mixer, might this be the problem do think? I’m not sure whether to decrease the meringue quantities the next time I try, to allow for the expansion, or to try the original recipe again and see how I go? Thanks again for your help, you’re a lifesaver for all social catchups at our place!

    • Hi Mel, so glad you like the recipe! I suspect that the meringue expanded in the oven because you hadn’t beaten the egg whites for long enough. It’s fine to use a handheld mixer; you just want to make sure that once you’ve added the sugar, you beat the mixture until stiff peaks form. It will likely take longer using a handheld mixer.

      • Thanks Jenn, really appreciate the time you take to help your readers. I will definitely give it another go – it’s worth it because this recipe is loved by all, and so pretty topped with the raspberries and chocolate curls xx

  • I’ve made this several times and it is simply fantastic. Was perfectly gorgeous for a special party and everyone wanted the recipe. It’s easy to prepare … the only trick is to be SURE you have metal tins big enough for them to keep them fresh. The second time I made them I did small, individual portions and they were really divine.

  • Hi Jenn, keen to try this out for NYE! I was wondering if white wine vinegar could be used instead of red wine vinegar? Also could I reduce the sugar by more than 1/4 cup as I saw you suggest in your previous comments, or do you think this will ruin the meringue? Thanks so much!

    • Hi Melissa, I would suggest reducing the sugar in the mascarpone cream rather than the meringue, and white wine vinegar is fine. Hope that helps!

      • Thanks for replying so quickly Jenn, looking forward to trying my first meringue and so excited you have a recipe so I know I can count on a great outcome – as with all of your recipes! How much sugar do you think I could get away with reducing in the marscarpone cream? Do you think I could also reduce the sugar by 1/4 to 1/2 cup in the meringue, or does this ruin the texture?

        • You could reduce the sugar by 1 to 2 tablespoons in the mascarpone and I think you could get away with cutting the sugar in the pavlova by about 1/4 cup without impacting the texture.

          • Thanks again Jenn, and wishing a happy new year to you & your family xx

            • — Melissa
  • Made this today for Christmas dessert… had a zillion other things that people brought or made but this one was the eye and taste popper.. have made this a couple times before and it never disappoints!!

  • Your recipe says it can stay in the refrigerator for 12 hours before serving, yet in some of your answers to questions, you say it can be made a day ahead. Is the 12 hours a misprint? Thanks.

    • Hi Roz, Ideally I wouldn’t make this more than 12 hours ahead, but you can get away with overnight.

      • Thanks, Jenn. I made it this morning for tonight and it was perfect in every way – except way too sweet for my taste. I’ll cut the sugar next time, but I’ll surely be making it again! Thanks for answering so quickly during such a busy time. Happy Holidays to you and your family!

  • Such a spectacular dessert! The lucky people I’ve shared it with have all commented on how light (and delicious) it is. One note: using a stand mixer is better than using handheld beaters. (Mine weren’t powerful enough to whip the whites.) Really a stand-out treat! Thanks, Jenn!

  • Definitely Australia 😋

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.