Double Chocolate Pavlova with Mascarpone Cream & Raspberries

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A light, elegant and gorgeous dessert, this pavlova has a crisp shell and fudgy, marshmallowy center.

Chocolate Pavlova

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.

sliced pavlova

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.

What you’ll need to make a Pavlova


How to make a Pavlova

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.


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.


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.”


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 (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.


When the meringue is cool, make the topping by beating the heavy cream and mascarpone cheese on medium speed in the bowl of an electric mixer until evenly 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.


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


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

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Double Chocolate Pavlova with Mascarpone Cream & Raspberries

A light, elegant and gorgeous dessert, this pavlova has a crisp shell and fudgy, marshmallowy center.

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
  • 1-3/4 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
  • 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)


  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

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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

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.

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Reviews & Comments

  • Hi Jennifer, if I halve the recipe for the meringue and make it a 6-in circle, will I need to make a major adjustment to the baking time?

    • — Melanie on August 25, 2020
    • Reply
    • Hi Melanie, Cooking time may be a bit shorter but I’m not sure by how much so just keep a close eye on it. Hope you enjoy!

      • — Jenn on August 26, 2020
      • Reply
  • Made this last year for Christmas. Huge hit. Very popular. Very good 😊😊💕💕🇨🇦

    • — Sandra on August 24, 2020
    • Reply
  • This was a huge hit. My daughter loves meringue, my husband and I do not, and we all loved this as a surprise last day of school cake. It was fudgy (really!) yet light, really unlike any other dessert I have ever had or made (and I bake a lot). I used what we had on hand, so subbed champagne vinegar, and made lightly sweetened whipped cream, and chopped strawberries. Delicious. My one question is if the pavlova could be less sweet without sacrificing the structure of the meringue? Thanks for another winner!

    • — Nicole on June 25, 2020
    • Reply
    • Hi Nicole, Glad this was a hit and happy last day of school to your daughter! 🙂 I think you could get away with cutting the sugar by about 1/4 cup without impacting the texture.

      • — Jenn on June 25, 2020
      • Reply
  • I have made this a number of times and each time it is delicious, easy and always impressive. Do you think I could make individual ones? I wanted to make small ones and plate them ahead of time. How big would you make each one and how long would you cook them?

    • — Audrey G on June 2, 2020
    • Reply
    • Hi Audrey, I haven’t made the Pavlova’s in mini form, but I think it will work. Because the recipe serves ten, perhaps I’d divide the batter into 8 to 10 smaller ones. Cooking time will be shorter but I’m not sure by how much so just keep a close eye on them. Please LMK how they turn out if you make them this way!

      • — Jenn on June 3, 2020
      • Reply
      • Hi Jen,
        I used my mid sized ice cream scooper to drop the batter onto 2 inch circles. This made 15 mini pavlovas. I baked them for 15 – 20 minutes, watching them as you suggested. I kept tapping the top and when they were hard I took them out. They were perfect. The only challenge with this system is that I could not leave all of them in the oven to cool because they were on 2 cookie sheets. The crazy part is that the first batch I took out, did not crack as much as the second batch that I left in to cool. I am thinking it had something to do with the oven being a little hotter for the second batch. Delicious and as always, they got rave reviews.

        • — Audrey G on June 6, 2020
        • Reply
        • So glad it worked out well — thanks for reporting back! 🙂

          • — Jenn on June 8, 2020
          • Reply
  • Hi Jen! I’ve made this pavlova dozens of times; it’s my go-to dessert for many occasions and our favorite! The last two times I made it, however, the pavlova collapsed to a pancake and is slightly sticky on top. When I opened the oven, it was fine, but somewhere in the cooling process (with the oven door ajar,) it completely flattens to a pancake and is dense inside. Do you have any idea what could be going wrong??

    • — Mary on May 20, 2020
    • Reply
    • Hi Mary, sorry you’ve had a problem with this recently — frustrating after you’ve made it successfully many times! Has it by any chance been more humid outside the last two times that you’ve made it? If you bake meringues when it’s very humid, the meringue doesn’t fully dry out and it will give it that flat crust and very soft center.

      • — Jenn on May 21, 2020
      • Reply
  • It worked amazingly

    • — Meteora on May 14, 2020
    • Reply
  • Just made this. Excellent dessert! We ate seconds. Thank you!

    • — Curtis on May 7, 2020
    • Reply
  • Hello Jenn,
    When it comes to the chocolates, can I use Dutch process cocoa powder(Callebaut)?

    • — Diana on April 26, 2020
    • Reply
    • Hi Diana, I wouldn’t recommend Dutch-processed cocoa powder here — sorry!

      • — Jenn on April 27, 2020
      • Reply
    • Thank you for the quick response Jenn! I do hope you’re all keeping safe and sane during this difficult time.
      One more question to ask because I focused on the cocoa powder. I have 70% Callebaut callers…they can be used in place of the bittersweet chocolate chopped and if so, can they be left whole, seeing they might be difficult to chop?
      Stay safe

      • — Diana Foggia on April 30, 2020
      • Reply
      • Sure, Diana, that should work. Hope you enjoy! 🙂

        • — Jenn on May 1, 2020
        • Reply
  • Wow! I made this and it turned out fantastic. As a bonus, it was very easy to make. Thanks to this great version of one of my go to desserts.

    • — Ellen on February 11, 2020
    • Reply
  • Could powdered sugar be used in place of the superfine sugar ?

    • — Tracy on January 7, 2020
    • Reply
    • Hi Tracy, I wouldn’t recommend powdered sugar here — sorry! If you don’t have superfine sugar, you can put regular granulated sugar in a food processor and pulse until fine, about 30 seconds. Hope that helps!

      • — Jenn on January 7, 2020
      • Reply
  • Wonderful! Everyone asks for the recipe!

    • — cindy on December 31, 2019
    • Reply
  • I’ll just say it – magnifique!

    • — Barbara on December 28, 2019
    • Reply
  • Hi Jenn,

    Just wondering if the pavlova base can be made the day before and stored in the cooled oven overnight before decorating? It’s quite humid here so I’m not whether to just make on the day? Thanks

    • — Nicole on December 24, 2019
    • Reply
    • Hi Nicole, You can do that but I’d store it in the fridge.

      • — Jenn on December 24, 2019
      • Reply
    • Hi Nicole. I’ve never made this particular flavored Pav but I have made the reg one many times. Too many to count, lol. When I bake a Pav that I don’t plan to use that day I leave it in the oven overnight. I also never prop my oven door open as it cools. I’ve never had a Pav deflate on me due to keeping it in the oven overnight either. The reason I don’t put the shell in the fridge is because of condensation. Just thought I’d give you another option. Happy baking…

      • — Tammie on June 17, 2020
      • Reply
  • I live in SW Florida and want to make this for Thanksgiving. I read a few reviews that humidity affected the recipe. Do you have any suggestions how to avoid this. Thank you

    • — susan g on November 27, 2019
    • Reply
    • Hi Susan, Unfortunately there’s no fix for high humidity, although given the time of year (depending on the weather) you might be okay. Hope you enjoy it if you try it!

      • — Jenn on November 27, 2019
      • Reply
  • I made this before and loved it Now, I’m looking for an alternative to the traditional Thanksgiving Pies. Do you think I could add a layer or cranberry sauce or something else similar or would this ruin it? Thanks

    • — susan g on November 25, 2019
    • Reply
    • Hi Susan, If you wanted to do a cranberry pavlova, I’d probably look for a vanilla pavlova recipe like this one instead of this chocolate one. Hope that helps!

      • — Jenn on November 25, 2019
      • Reply
  • I’ve made this 3 times now and it has been a hit each time. Thank you for sharing this wonderful recipe! My question for you is that each time I’ve made the Pavlova it has taken considerably longer than 9 minutes (closer to 15-20 mins) to get that desirable stiffness and peaks. What am I doing wrong?

    • — Cheri on June 2, 2019
    • Reply
    • Hi Cheri, Glad you like this! What kind of mixer are you using and what speed do you whip the egg whites on? Bottom line though, even if it takes a few extra minutes, as long as you’re getting the right texture, I wouldn’t worry too much about it. 🙂

      • — Jenn on June 4, 2019
      • Reply
      • I’m using a kitchen aid mixer and I try to keep it at medium high (around 7-8). You are right though. I’m just too impatient, it’s the best dessert I’ve ever made!

        • — Cheri Southerland on June 9, 2019
        • Reply
        • 🙂

          • — Jenn on June 10, 2019
          • Reply
  • Hi! Can the red wine vinegar be replaced with cream of tartar? If yes, how much do you suggest I use?

    • — KJ on May 30, 2019
    • Reply
    • Hi KJ, I haven’t tried it in this recipe, but I suspect it should work. You’d need an equal amount of cream of tartar (so 1 tsp.). Please let me know how it turns out if you try it!

      • — Jenn on May 30, 2019
      • Reply
      • Hi Jenn, thanks SO MUCH for your timely response. Swapping the cream of tartar for the vinegar worked great. I also reduced the sugar to 1 1/4 cup and increased bittersweet chocolate to 3 ounces to suit my family’s tastes. I had some of your berry sauce leftover and spread a thin layer of it between the cream and strawberries. Delicious!

        • — KJ on June 3, 2019
        • Reply
        • So glad it worked out – thanks for the follow-up!

          • — Jenn on June 3, 2019
          • Reply
  • SO GOOD. I flinched the first time, took it out too soon and it fell. The second go around I baked it at a slightly lower temperature (280, to mitigate the cracking) for the full 75 minutes. It was perfect.

    • — RZH on May 11, 2019
    • Reply
  • I made this for Easter lunch today, and it was delicious! I added about 1/3 cup freeze-dried raspberries (that I’d pureed in the Cuisinart, then strained to remove some of the seeds) to the mascarpone cream mixture, which added a beautiful pink color and raspberry taste. Would highly recommend!

    • — Merillat on April 21, 2019
    • Reply
    • I have made this dessert twice in the last several weeks, what an awesome recipe! I hadn’t tried any other desserts like this and it is easy and fun to make. I was using a kitchen aid handheld mixer and I also found it took about 15 minutes of beating to get stiff peaks, and it took 45 minutes to bake, not sure why? I am at a high altitude of 6500 ft, so maybe that is why, or maybe the amount of egg whites? Either way, it is fabulous as are all your recipes.

      • — Lynne Green on August 22, 2019
      • Reply
      • Hi Lynne, So glad you’ve enjoyed this enough to make it twice in a short period of time — I’m surprised that it only took 45 minutes for it to bake! Do you find that your oven generally runs hot? Perhaps it could be the altitude, but I’m not knowledgeable enough about baking at high altitudes to weigh in. Either way, glad it’s been a success! 🙂

        • — Jenn on August 23, 2019
        • Reply
        • I too live at 6000 feet and have made this pavlova 8-10 times. I found that it was best to lower the oven temperature to 280 for about 45 minutes.

          • — Rhonda H on May 26, 2020
          • Reply
          • Good to know, Rhonda – I’m sure others who are at high altitude will appreciate the input! 🙂

            • — Jenn on May 27, 2020
  • I have a glass jar of either cocoa powder or cacao powder ( I can’t remember which one it is). Is it okay to use cacao instead of cocoa powder for this recipe?? Just in case … So excited to make this today!

    • — Rachel on April 19, 2019
    • Reply
    • Hi Rachel, Unfortunately they are not the same; I recommend sticking with cocoa powder for this recipe. Sorry!

      • — Jenn on April 20, 2019
      • Reply
  • Hi Jenn,
    I had tried many of your recipes before and loved it. I always looked like a champ:) I’m planning to try this one for Easter but wondering if I can use Swerve sugar instead of regular one. Thanks so much!!

    • — Yolla Bsaibes on April 18, 2019
    • Reply
    • Hi Yolla, I wish I could be more helpful but I have never baked with Swerve sugar so I have no idea if it will work or how much you’d need to use. So sorry!

      • — Jenn on April 19, 2019
      • Reply
    • Hi Yolla, did you ever end up trying this recipe using Swerve sugar? i’d like to try using a paleo or keto sweetener that’s not refined sugar. I’m curious how i came out before i try it.

      • — Maria S on April 26, 2020
      • Reply
  • My relatives were in town. I wanted the perfect dessert to go with our Italian meal that would also be something my cousin who is gluten-free could eat. I was curious to see how this cake would turn out as I never have made anything like it much less have made anything that is gluten free. The pavlova was such a success! My family is still talking about it. So delicious! Sweet decadence and deliciously creamy but still light. I would make this as a main desseret even when we don’t have any guests who are gluten-free.

    • — Rachel Kanigel on April 12, 2019
    • Reply
  • This was amazing. I was a little intimidated to try this, as it looked super fancy to me. But I followed the instructions exactly and it turned out perfect. The outside was crisp and the inside marshmallowy, I really liked chopped pieces of chocolate on the inside as well.

    • — Amy on April 11, 2019
    • Reply
  • So good! Made it few times for family gatherings and everyone loved it. Very light! Perfect dessert after a meal.

    • — Zhanna Jones on April 11, 2019
    • Reply
  • Hi, Jenn, A couple of questions: First, have you tried making this into individual small pavlovas? Second, for Passover is it ok to use butter (flourless chocolate cake), whipping cream, marscapone, etc. I’m trying to learn more about, and plan, a Seder meal. I’m going to use one of your brisket recipes for the meat. Thanks so much in advance.

    • — Sue S on April 4, 2019
    • Reply
    • Hi Sue, I haven’t made the Pavlova’s in mini form, but I think it will work without modifications. Cooking time will be shorter but it depends on the size of the Pavlovas. (Just keep a close eye on them.) And I’m not sure I understand your other question – is it in reference to the flourless chocolate cake?

      • — Jenn on April 5, 2019
      • Reply
      • Hi, Jenn, thanks for the answer about the individual sized pavlovas. In regard to my question, I might not have been clear enough. From what I understand, you are not supposed to have dairy and meat in one meal. But is it ok to use dairy in the dessert course – so for example the mascarpone cheese in the dessert if you have had meat for your main course? Do you just need to wait a while before dessert? Thanks!

        • — Sue S on April 7, 2019
        • Reply
        • Thanks for clarifying, Sue. While technically, meat and dairy should not be eaten at the same meal, the thoughts vary in terms of how long you need to wait before eating dairy if you’ve eaten meat and vice versa. I’ve included a link here that may provide some clarification. Hope you find it helpful!

          • — Jenn on April 7, 2019
          • Reply
          • Thanks so much!

            • — Sue S on April 9, 2019
  • Hi Jenn, Wondering if I could make the meringue portion of this the night before and then before serving spread with non-dairy whipped topping and top with berries for a gluten free/dairy free guest? I would like to make the meringue the night before–should I store it at room temp covered in a cake container or in the fridge? I’m worried it may wilt or weep or get too chewy if I refrigerate it?
    You know how lemon meringue pie can get kind of sticky if you refrigerate it overnight?Anyway, hoping to do the night before without sacrificing taste or texture and then use the non-dairy topping…Sound good? Any thoughts would be most appreciated.

    • — Diane on March 19, 2019
    • Reply
    • Hi Diane, This one can be made a day ahead and stored in the fridge. It won’t wilt or have any impact on the texture. Enjoy!

      • — Jenn on March 19, 2019
      • Reply
      • Great to know, Jenn. Thanks a million. So helpful!

        • — Diane on March 20, 2019
        • Reply
  • I loved this dessert! So glad I tried it.
    We are only a family of 3 and didn’t want to eat this for more than one meal, so I made the meringue into two discs rather than one large one and delivered the second dessert to a (grateful) neighbor. It was the perfect size for our small family. I made each disc around 6″ diameter and reduced the baking time to 45 minutes.
    I’ll make this again in a heartbeat!

    • — Patty on March 18, 2019
    • Reply
  • I’ve made this multiple times and love it. I’d like to do a plain pavlova with lemon curd/whipped cream on top. Can I simply delete the 3 TBS of cocoa?

    • — Alicia on February 22, 2019
    • Reply
    • Hi Alicia, so glad you like this! While it may work to just eliminate the cocoa powder, I’m not sure if that would affect the amount of sugar that needs to be added. Instead, I’d look for a non-chocolate pavlova recipe. This one from Ina Garten looks good (and you can obviously skip the berry topping if you want). Hope that helps!

      • — Jenn on February 28, 2019
      • Reply
  • This was a fairly easy recipe and is tasty but very unusual. Mine came out like astronaut ice cream on the outer shell. A creamy, light crispy layer approximately 1/4″ thick. The inside was 1/2 – 1″ lower / pulled away from the shell so cutting it was really a challenge, awkward, and messy looking. We all ate it and enjoyed it but there is NO way I would serve this outside of my family…. too much explaining and reassuring to be done. All in all it tasted good but then presentation and serving was not pleasing.

    • — Susan on February 14, 2019
    • Reply
  • Hi Jen.. I have made this a couple of times to rave reviews … but I always seem to cook it less than the required time… also I gave it to my cousin and she followed the instructions exactly and the pavlova came out as dust… I had forgotten to tell her about using less time than the recipe says… last night another friend called me and she was watching her meringue in the oven and she said she was under an hour and felt it would not last til 1 hour and 15… she ended up taking it out and t was fantastic!! is this usual in a Meringue?? We all live in the north east so doubt there are any altitude or other issues.. I know you test all your recipes so was wondering what you think.. thanks! Mary I only rated it 4 stars due to this timing problem…

    • — Mary Zecchino on December 31, 2018
    • Reply
    • Hi Mary, That’s a head-scratcher! I’ve never had any issues with the timing of this – are you by chance making any substitutions or reducing the sugar in the meringue?

      • — Jenn on January 2, 2019
      • Reply
      • Mmm… following recipe exactly.. except for the timing.. strange..

        • — Mary on January 19, 2019
        • Reply
      • Could it be that I didn’t bring eggs to room temp??

        • — Mary on January 19, 2019
        • Reply
        • No, Mary, I don’t think that would have an impact on the recipe. Some people’s ovens do run a bit hotter, so feel free to remove it from the oven a bit earlier if you get the best results that way.

          • — Jenn on January 22, 2019
          • Reply
  • Easy to make and tasted delicious!

    • — Ellyssa on December 23, 2018
    • Reply
  • I have made this several times and it never fails to impress! I have used extra marscapone for a stronger flavour and it worked well. I have taken this to many summer dinners to friends homes and now when we go, it is requested.

    I have given your website to several friends in Canada, Japan and Germany!

    Thanks, Jen for all of your recipes! I have made several and they always work very well!

    • — Denise Holowenko on December 20, 2018
    • Reply
  • This is the best desert ever! Easy to make it, original and absolutely DELICIOUS! My friends want me to make it every time I have them over:)

    • — Lora Tchekoratova on December 20, 2018
    • Reply
  • Hi Jenn. I find the amount of sugar for 6 eggs white is going to be very very sweet for my taste. Do you think it’s possible to reduce the amount of sugar and cake still hold it shape?

    • — Hanh on December 17, 2018
    • Reply
    • Hi Hanh, I think you could get away with cutting the sugar by about 1/4 cup without impacting the texture. Hope you enjoy!

      • — Jenn on December 18, 2018
      • Reply
  • Hi Jenn – just made the pavlova Saturday for my husband’s birthday – and it was, without a doubt, the favorite of any dessert I have made. It was so beautiful, light and delicious.

    Living in the south, humidity is a problem out of our control, and I know I didn’t get the meringue to peak as much as I should even after 15 minutes. I read that cream of tartar can help the meringue hold together in humidity. Have you ever tried this?

    Thanks for the great recipes. My son and his fiancé visit your recipes, too. We love your flavor profile!

    • Hi Cynthia, Glad you enjoyed this! You mentioned that you didn’t get the meringue to peak as you expected – I don’t think that humidity would impact this. (Humidity will make meringue softer and stickier than optimal, but generally shouldn’t affect the peaks.) Is there any chance that you got even a little bit of egg yolk in the bowl when you whipped the egg whites? Also, a residue of any kind in the bowl (where you beat the egg whites) can affect the peaks. Hope that helps at least a bit.

  • I’ve made this recipe so many times, it’s now become a Christmas Eve staple. The raspberries make it so festive for the season, too. If you’re looking for something easy, elegant and delicious, look no further! And it’s GF too, what’s not to love?!?

  • I love this recipe Jenn. I’ve made it 3-4 times in the past year, and it has been a winner every time, except when I tried to do a banana/peanut butter rendition – my bad there. I made it just today for a church-sponsored dessert contest, and guess who won? You, me, and everyone who got a piece. Do you have any suggestions on other meringue flavors, or toppings? I guess I just don’t trust my own judgement after the banana interpretation 🙂

    • Hi Boone, congrats on winning the contest! 🙂 The one other take I have on meringue is for these peanut butter cookies. Hope you enjoy if you try them!

  • Hi Jennifer
    I made the Double Chocolate Pavlova for Easter and it was a big hit! I really liked the Mascarpone filling! As always, your recipe instructions and photos were excellent.
    This one is a keeper for sure!

  • This is so, so good! It wowed everyone at the table who never realized that pavlova could be so yummy.

  • What a wonderful dessert! My family requests it for almost every holiday and it is so easy, yet so impressive! Thank you!

  • I made this yesterday, and it turned out fabulously!! It got rave reviews, made me feel like a gourmet baker, and even though it totally collapsed, it didn’t even matter once the whipped topping was on!

    This is the perfect recipe for my go-to cake especially if I want to make an impression. One question though…is there a good sub for mascarpone? It tasted delicious but it’s just a little pricey. Regular whipped cream doesn’t seem like it would come close. Any thoughts? Would a good compromise be to use half of the mascarpone you ask for (4oz)?

    Thanks again, Jen!

    • So glad everyone enjoyed it, Kristin! You could use softened cream cheese in place of the mascarpone.

  • This reminds me of a rasberry cream pie that i had growing up but not for Passover-it was made with a meringue base and whipped cream topping. We baked it in a pie plate and then added the topping.-could that be used for this recipe and would that make it easier to transport/store etc. thank you

    • Hi Susan, I think it’s doable but you’d probably need two pie plates to fit all the batter. (And make sure to treat the pie plates with nonstick spray so the pavlovas don’t stick to the pan.)

  • Dear Jennifer,
    I have lots of egg whites left from making pasta dough. Can this pavlova be baked a week before Passover and stored in an air tight container (or otherwise) to be filled and decorated for the Seder meal?
    Thank you for your great blog and wonderful recipes!!
    Carmit Bar-On, Israel

    • Hi Carmit, thanks for your nice words about the recipes! While each component of this can be made ahead and store separately in the fridge, I wouldn’t recommend storing it for a week; I think it would be at its best for a day or two. Sorry!

  • Can the meringue portion be frozen?

    • Hi Anna, I’ve never frozen it before, so I can’t say for sure how it will impact the texture. If you try it, I’d love to know how it turns out!

  • This is one of my favorite recipes on this site, out of many! It hits all the marks – easy to make, has showstopper appeal and tastes great! Not too heavy, but extremely satisfying. I have used this recipe many many times at parties and special occasions and it is always remembered and requested. I highly recommend this dessert.

  • This was the BEST dessert I’ve ever made! Decadent but light, melt in your mouth amazing! I made it exactly as written, it came out beautifully! Only wish I had put it on a bigger plate! I’m definitely going to make this again!

  • I made the Pavlova for a New Year’s Eve dinner party. It was a huge hit and made quite the impression! It is beautiful, yummy and really not very hard to make. I followed the recipe exactly. My only tip is to think about what you are going to plate it on in advance as it is a bit difficult to move.

  • I have made this pavlova a few times now and it was wonderful each time. The only thing I did differently was to use freshly sliced strawberries only because of taste preference. I have made it the day of serving and have also made it a day in advance. It also travels well.
    This dessert is not difficult to make and is beautiful to serve.

  • Jenn, this cake was delicious and really easy to make. I brought it into work and got rave reviews. I probably should have turned the oven off sooner since most of the top collapsed once I started moving it around. I was going to leave off the cream topping but it was too sweet so I ended up making a regular whip cream with heavy cream and a bit of confectioner’s sugar that I had on hand (I didn’t have mascarpone). It was still a bit too sweet for me even with the whip cream and berries so I will probably reduce the sugar next time and the baking time as well. This was still delicious and fun and easy to make. I would love to see a recipe for individual meringues.

  • I made this for my daughter’s birthday and it is OMG delicious! Thanks for a wonderful recipe.

  • I made this recipe. After 1 hour and 8 minutes, I checked the meringue. It was crusty all over including the middle. When I tried to remove it from the parchment, most of the cracks separated. The interior had little meringue and a large air pocket throughout. It was delicious anyway. Any ideas on what I did wrong?

    • Hi Sharon, As long as it tasted good, I don’t think you did anything wrong — it’s not unusual for it to collapse or crack -— and because it gets covered with cream, you don’t have to worry about the way it looks on top.

  • I made this for a holiday party since some of my friends are gluten free. It was a huge hit! Everyone loved it and it was so unique and beautiful! I love the name too! Thank you for this amazing recipe.

  • This was a really good recipe and it was delicious and light especially after a heavy prime rib meal. I just had a few tips for anyone wanting to make it. 1) It took longer than the instructions to whip the egg whites to be foamy, trust me, it didn’t take 1 min so expect to go longer. And to get to glossy and stiff peaks may also take a little longer so just watch it and wait until it gets to glossy then keep checking to see if the peaks are right as per the pictures. 2) I cut the sugar to 1 1/4 cups and it was plenty sweet! 3) Depending on your oven, this may get done sooner than 1 hour and 15 mins so I would check it at 1 hour. You just need it to be firm on the outsides and just a little still wobbly in the middle. You don’t want to over bake it. 4) Expect it to spread over the 9 inch circle. Mine certainly did. If you’re taking it to a party, make sure you have a container big enough for transport otherwise consider making two smaller circles and watch the bake time. 5) It doesn’t take long to whip the cream and cheese topping, mine whipped up to the right consistency in 2 mins or less so really watch that and don’t over whip

  • Amazing! One of the best things I have ever made! The only complaint is that there is not enough. Can I double the recipe to make one large pavlova for a larger gathering?

    • So glad you liked it! Yes, you could double this, but you’ll need a pretty big bowl on your mixer to have all the batter fit. Also, I would suggest baking it as two regular-sized pavlovas as opposed to one double-sized pavlova. Hope that helps!

      • Hi Jenn! I am considering doubling the recipe and baking two regular-sized pavlovas, how would you recommend I go about it? Should I bake them both at the same time in the oven, or can I let one rest in the fridge/on the kitchen counter while I bake the first one?

        • Hi Elise, Yes, you can double this, but you’ll need quite a big bowl on your mixer to have all the batter fit. And you can bake them at the same time, as two regular-sized pavlovas. Hope that helps!

  • Hi Jenn,
    I want to make this for Christmas but want to turn it into a wreath. Would that change the baking time since it doesn’t have a center?

    • Hi Daniella, What a nice idea – I hope it holds its shape for you. Baking time will need to be reduced; I’d start checking around 50-60 min.

  • Made this for Christmas dinner last year, and then for NYE dinner for another group. Rave reviews both times. Just pulling up the recipe again to use for an upcoming holiday dinner. Delicious!

  • Made this as one of three desserts I made for a dinner party I hosted. I will say that of all three, this one was the easiest to make, looked the best, and got the most rave reviews. Several guests asked for seconds but only from the crust portion — they said it was so good, which I would also attribute to using superb quality of chocolate (Lindt 70% cocoa) and cocoa powder (Valrhona). After they left I found myself munching on the Pavlova’s crust from the side — too good.

    I grated chocolate on top as I didn’t have choc shavings.

    My Meringue did collapse (and not just at the centre) when I put the mascarpone on, but who cares?

    • — Malak Abu Shakra
    • Reply
  • Never got peaks out of my egg whites. No yolk in eggs; no detectable residue in bowl. Maybe some advice in the recipe about how to avoid this problem would be good since I see online this is a common problem. I’m now out a bunch of eggs and have no Thanksgiving dessert.

    • Oh no, Connie – I’m so sorry you had trouble with the egg whites! Were you by chance using a plastic bowl?

  • This was incredible! I brought it to a dinner party and it made me look so good. Everyone was impressed and it’s been requested for the up and coming holiday dinner.

  • Made this for a dinner party……it is fantastic!! Everyone loved it. Very light and just the right amount of chocolate. Definitely a keeper!!

  • If I am traveling to a dinner party 40 minutes away, would this be ok for the drive?

  • Love your recipes! I would like to make the Chocolate Pavlova for guests but have had problems in the past with a centre that is too chewy which makes it hard to cut and also hard to eat. Any suggestions. Val

    • Hi Val, have you made this Pavlova recipe? (Because it really shouldn’t come out chewy.) If you haven’t tried this one, I would suggest it. Also, here are some tips on troubleshooting meringue (including avoiding a chewy center).

      • Hi Jenn,
        I have this same problem and usually can attribute this to the heat and humidity of South Florida. I try and turn the a/c way down to get rid of any humidity in the house when I am baking the meringue; sometimes it works, sometimes it doesn’t. My family has no complaints over the Pavlova regardless–never have a crumb left!!

  • This is now my …”go to” dessert! I’ve made it for so many events and it has never failed me! Love the simplicity and elegant presentation. Thank you

  • Hi, I was just wondering if I could make this recipe one and a half times as I need it for 14 people. Thanks

    • Sure, Darlene, I think that would work. In order to get it to fit on the baking sheet, it may be a little more oval shaped than round, but it won’t affect the taste. 🙂

  • Does anyone have any high altitude tips for making this pavlova? I live at 6500 feet elevation and would love to make this for an upcoming dinner party.

    • Hi Barbara, I’ve never baked at high altitude, but here are some tips that may help. And perhaps someone that lives in a higher elevation and has prepared this can weigh in??

    • This is a bit late in the day, but we regularly made pavlovas and baked Alaska when I worked in a ski resort at 2000 metres, which is pretty similar to your altitude. Everything takes slightly longer to bake, but the only things we failed on were sponge cakes. We found that anything with almond meal worked well, as did carrot cakes, banana breads, zucchini cakes etc (anything using oil instead of butter). Sponges were hopeless though – they came out of the oven looking beautiful, but flopped into ‘truck tyres’ as they cooled. Give it a go – whatever the texture, it’s bound to taste good!

  • OMG this is a fantastic and easy recipe! I brought this to a mother’s day party and my picky nieces and nephews went crazy for this cake, especially for the meringue crust! the second time I made it, I modified the baking time & temp. I turned my oven down lower and baked it a little slower but turned out great. The first time my oven baked it a little too fast and seemed too dry to me, but no one else noticed. Easy fantastic recipe that leaves your guests wanting more!

  • This is one of the most elegant desserts I’ve ever made. It’s really easy and incredibly impressive to your guests! Best thing is you don’t have to worry when the meringue cracks because it all gets covered up beautifully!

  • It was easy to make but oh my god, it was so so sweet. next time, i’ll cut the sugar in half. I have a sweet tooth but this was extremely sweet.

  • Hi Jenn,

    I am making this for a family dinner and it turned out very well, except has spread WAY out across the baking sheet and is very flat. Is this expected? I thought that I followed the recipe exactly, but perhaps I didn’t beat the egg whites at a high enough speed?

    • It sounds like that could be the problem. Did you beat them until stiff peaks formed?

      • I thought so, but perhaps not stiff enough. It was a great hit with my family, regardless of how far it spread on the pan. I will be making it again and next time I will be sure to beat the whites longer / at a higher speed. Thank you so much for all of your fabulous recipes!!!

  • Thank you, Jenn! This is an amazing an elegant recipe. I hadn’t even heard of Pavlova until I saw your recipe. It came out beautifully with your detailed instructions. Also, I had never used mascarpone cheese in whipped cream before. What a delicate and delightful combination! Thank you again, for this lovely and delicious dessert.

  • I made this for Valentine’s Day dessert. It was a HUGE hit. I will be making this again.

  • I love this Recipe. You made making pavlova or meringue so easy. Thank you. Happy Valentine

  • This was amazing!!! Made for a friends birthday- a huge hit. Be careful to keep the diameter of the meringue from expanding or the creme topping will be thinner than optimal. Better balance between the berries and meringue if thicker layer.

    Wish I could attach a photo -was really proud of this one. =D

  • I’m having a party, and one person is unable to eat gluten. So I just made this dessert as a practice run. It turned out great. It was relatively easy to put together, and it looks fabulous — not sure which I like the most! Thank you, thank you for a great gluten-free dessert recipe!

  • I made this recipe for Thanksgiving and my guests were amazed! It’s a straightforward recipe and it couldn’t be simpler. I topped mine with a mixture of blackberries, raspberries and blueberries and brought the pavlova out to oohs and ahhs 🙂 Thanks Jenn!

  • This dessert was so delicious! The meringue collapsed but the cream covered it and it looked great. I’ll be making this again for sure!! Thanks for such a great recipe

  • I am making this again, but was wanting to make a bunch of small/mini ones for a bridal shower….can I use this same recipe and just make a bunch of small/mini pavlovas? will it come out ok that way by using this recipe and the same amount of ingredients and/or cook time?

    • Hi Lindsey, I think it would work and you wouldn’t need to adjust the recipe. The cook time would depend on the size of the pavlovas, but would definitely take less time than the big one. I just keep a really close eye one them.

  • What is the oven temp for this recipe please?

    • Reply
    • Hi Debra, The pavlova should be baked at 300°F. Enjoy!

  • Hi – This looks delicious. I am wondering if this can be made ahead and frozen?

    • Hi, You may be able to freeze the bottom portion of the pavlova, but I’m not sure how it will affect the texture.

  • I think I left my pavlova in too long. Right temp. And time. My question is will the whip cream and berries soften it so l can serve the dessert or should I make a new one

    • Hi Karen, The berries and cream definitely soften it. And it does have a dry, cracked appearance out of the oven, so it may not even be overcooked.

  • Made this over the weekend. Followed your recipe, except for cutting the sugar in the meringue back to 1 1/2 cups (it was plenty sweet with this measurement, but not overwhelming), and substituting blueberries for the raspberries since our blueberry bush is in season now. It came out perfectly, and was received with amazement by my family. My grandmother demanded that I make it again instead of doing a cake for her upcoming 80th birthday, so this one was a winner in our house!

  • I made this exactly as directed and it came out perfectly. Great mix of textures and flavors and loved by all who tried it.
    Fantastic dessert that can be made ahead!

  • Where do you get kosher for passover marscapone? I can’t find any brand online of kosher for passover marscapone, and I have called every store and none of them have seen marscapone for passover at all. I know there is kosher marscapone, but none that I see have passover certification. Please send me details on brand etc re marscapone for pesach! This dessert looks delicious and I would love to make it if I can find the marscapone! Thank you! Iris

  • Hi Jenn,
    Can I substitute the red wine vinegar with something like balsamic, rice or white vinegar, even cream of tartar? If so, how much? Thanks.

    • Hi Mila, I think you could get away with using white wine vinegar here. Hope you enjoy it!

  • Hi Jenn:

    If I can’t find mascarpone cheese….is there something I could use as a substitute?

    Thanks much.


    • Yes Mary, You could blend together 8 ounces of softened cream cheese and 1/4 cup of whipping cream and use that in place of the mascarpone. Hope you enjoy!

  • Can any aspect of the pavlova be made a day or days ahead and then constructed before serving? If this is possible, what would be the best way to keep it until serving?

    • Hi Nomi, You can make everything a day or two ahead of time and store the components separately in the fridge. The day of serving, just assemble. It actually keeps quite well.

  • Can’t say enough good things about this dessert! I made this for my family dinner at Easter, and everybody loved it. Someone even said it was the best dessert they have ever had!! The middle stays nice and fudgy, and the raspberries are a perfect garnish! The only thing I did differently was use dark chocolate instead of bittersweet (bought it by accident), but it still turned out great. Recipe is also good for if you know you have gluten free people in the group. Thanks Jenn!

  • Hi Jen,

    I finally made an attempt to this pavlova, followed your recipe, omitted the chocolate. My pavlova were cracking all over and shrinked down quite a lot. Any suggestion on that? I tried to make it once before and its the same problem. Despite the shrinkage, the pavlova smells divine. Thank you for the recipe.

    • Hi Jane, the cracking is totally normal so that doesn’t mean you’re doing anything wrong. Not certain why you’re experiencing so much shrinkage- if you’re referring to it “collapsing,” that’s actually normal for a Pavolva. Good thing it gets covered with the cream!

  • Tried this recipe for Valentine’s Day. It was a huge hit! Thank you so much, it turned out perfectly.

  • I am making this next Saturday night for a dinner party.
    Can I make the meringue a day or two ahead and if so how would you suggest it be stored?
    Thank you

    • Hi Barbara, You can actually make the whole thing a day ahead of time. Store it in an airtight container (or tightly covered with plastic wrap) in the fridge. Hope everyone enjoys it 🙂

      • Delicious! A big hit at my dinner party.

  • Hi, just made this. Smells and looks amazing. But my dinner guests cant make it tonight due to the storm. They will come tomorrow for lunch instead. Will this last in the refrigerator???? I assembled it already …

    • Yep – no worries! It will be just fine. Stay warm 🙂

      • Yes! And it was a major hit! My guests loved it! This is my first cake ever! Easy and delicious. We used blueberries and blackberries, because the raspberries were a bit old and we couldn’t find fresh ones: sold out during the storm;))) Thank you!!!!

  • Just wanted to thank you for the recipe, which I made 4 times over the holidays and now my reputation is MADE among friends and family. And it was fun to make! Did not put the chocolate in every time and it worked both ways. Will make it again during fresh peach season!

  • Instead of making one meringue is it possible to make individual meringues? If yes how big should they be and how long should I bake them.

    • Hi Judy, I’ve never prepared it that way, but I think it’s possible. I would significantly decrease the cooking time. Depending on the size you make the individual meringues, I would start checking them at about 20 – 25 minutes.

  • Can powdered sugar be substituted for super fine sugar?

    • Unfortunately not Catherine- this really needs the superfine sugar.

  • We decided to do a “different” Thanksgiving and skip the turkey and 1000 sides. We had prime rib and wanted something new and special for dessert. I made this and it was the hit of the party! It is SO easy to make! And so elegant and unbelievably delicious! This dessert is a show-stopper, highly recommend if you are looking for something beautiful that will impress!

  • This is a really good dessert ! I made it for Christmas and everyone loved it, they all asked for the recipe. I had a fun time explaining the name and where it came from.I have made it a few more times since
    then. A few times I cut back on the sugar
    ( it was way too sweet) and it was still great.I love the marshmallow -like texture.

  • Thank you so much for this recipe! I was intrigued when I saw the picture for this Pavlova. My mother in law is a huge chocolate fan so I thought I would make it this year for Easter dessert. Something different from the traditional Easter desserts. Thinking it may not be chocolatey enough for her, I also made your fabulous Supernatural Brownies. Let me tell you, this Pavlova was the hit of the party, although the brownies also had everyone raving and questioning, “what’s in these brownies?… they are so chewy and the texture is so different”. The Pavlova was melt-in-your-mouth delicious and the chocolate was perfect and rich. This is my new go-to for desserts. The mascarpone cream topping is the perfect disguise for this oddity. You really can’t go wrong with this one!

  • Happy Pesach Jen! Made this scrumptious dessert twice already!!! Favorite Passover dessert EVER!!!!! Several guests left with the recipe!!! Not to mention your macaroon recipe. This Pavlova (as with all your recipes) is easy to follow and turns out perfectly, cracks and all :). Filled the top with yummy cheese, covered with berries and added white chocolate shavings :). I made the first cake, one day ahead, refrigerated it and it was amazing.
    Thank you so much!!!

  • Made this for our Easter lunch. Everything turned out perfect. Mine turned out just like the picture except for the 14 inches, rather than the 10 inches. I only had extra large eggs – too late to go out and buy smaller ones! I did consider decreasing the number of egg whites, but I don’t really have experience to figure that out. I saw a comment about it being a bit too sweet, so maybe it was good I used them extra large eggs! Definitely a keeper. Super easy and beautiful presentation. Thank you!

  • Hi just made it and put it in the oven when I realized I forgot the vinegar. Do I need to to toss this one and make a new one from scratch? I was planning on bringing it for tomorrow’s Seder. Thank you for your help.

    • Hi Maya, Unfortunately, the vinegar is necessary to give the meringue its crisp shell and soft, marshmallowy interior. I would make another one and save the current one for snacking 🙂

  • When I let my meringue cool with the oven door open, it collapsed! Looks very hollow on the inside and the outside very crispy 🙁 what did I do wrong? Bake it too long? I baked it 15 less than it said because it was looking done, did I cool it too quickly? 🙁 will definitely try again

    • Hi Alex, Definitely bake it for the recommended time so that it’s stable, but it’s okay if it collapses or cracks a bit — that’s normal for a pavlova. It all gets covered with cream in the end so you don’t have to worry about it 🙂

  • I have made this several times, always a pleaser! Made it for guests at a dinner party almost a year ago and they still keep talking about it and asking me to make it again. The merengue is crispy on the outside and soft-ish on the inside, perfect! The mascarpone cream is delicious. I usually serve the raspberries on the side.

  • Can the meringue be made in advanced? If so, how long will it keep & how should it be stored?

    • Hi Elayne, It’s fine to make it a day ahead of time. You can store it uncovered in the fridge.

  • How far in advance can the pavlova be made?

    • Hi Linda, I would say it’s perfectly fine to make it one day ahead of time. It may keep longer, but it will be at its best fresh.

  • I fixed this last Thanksgiving to accommodate a gluten-free relative, and it was the hit of the holiday – had to fix it again for Christmas! I followed other review suggestions and used about 1/4 c. less sugar than called for. This is a beautiful dessert and really easy to make – it’s a keeper!

  • I made this for Christmas and it was a hit. Family members thought that it was a store bought dessert. If I make it again, I will omit the chopped chocolate from the the batter, as it didn’t melt, and I didn’t like biting into the pieces. Other than that, it’s delicious, being that, I was skeptical due to the fact that I hate meringue.

  • Jen-Thank you for sharing your recipes. I have used more recipes from your blog than any other blog or cookbook…ever. They are all wonderful and believe me, my family has high standards! I’ve made this Pavlola twice and both times people flipped for it. It’s a wonderful recipe for a celebration.

  • I made this for Thanksgiving dessert. I was a big hit. The recipe was easy to follow and came out perfectly. We are fans of Pavlova and loved this variation.

  • Made this for Thanksgiving and it was a huge hit…will definitely make it again!

    Thank you for sharing your recipe!

  • Could this be made with the egg whites you buy in a carton or does it need to be from an actual cracked egg that I separate myself? Thanks.

    • Hi James, Great question. To be honest, I’ve never baked with egg whites from a carton but from what I’ve read, it will work. However, you will get much lighter and more delicate meringues from fresh eggs. I’d probably stick with fresh since the texture of this meringue is what makes it so wonderful.

      • A bit late, but it says on the carton the egg whites can not be substituted for fresh eggs when beating.

        • Good for me (and other readers) to be aware. Thanks for letting me know!

  • It’s now been proved that the first recipe for what we know as Pavlova was sent to an Australian magazine from New Zealand.
    It was known and baked in New Zealand before being named as ‘Pavlova’ in Australia, after, as you have said, the tour of the famous Anna Pavlova.
    ‘Pavlova’, the beautiful meringue cake, comes from New Zealand, not Australia, although made and loved in both countries.

  • I am making this one day ahead of time. The recipe says you can assemble 12 hours ahead of time. Does that just mean that whipped topping? Is one day too much?

    • Hi Jane, I have made this dessert a day ahead of time and it holds up beautifully in the fridge.

      • So you can make it 24 hrs. in advance up to what point in the recipe? I don’t won’t it to get soggy. Or am I better off just making the meringue part 1 day in advance & keeping in a cool (but not refrigerated) place. It seems easy to make the cream, etc. on the day of…..

        • Hi Sue, I would say it’s best to assemble it no more than 12 hours in advance of serving, but you can make both the meringue and cream the day before. Just keep the meringue in a cool dry place and the cream in the fridge, and then put it all together and refrigerate the day of your dinner party. Hope you enjoy it!

  • At what temperature do you bake the meringue?

    • Hi Debbie, The pavlova gets baked at 300°F.

  • 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!

  • 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!

  • 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!

  • 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

    • Hi Lorraine, I have never baked with Splenda so I can’t say for sure. So sorry, wish I could be more helpful.

  • 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.

  • 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.

  • 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!

  • 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!!

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