Chocolate Pavlova with Mascarpone Cream & Raspberries
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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.
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
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.
Beat until foamy and then gradually add the sugar.
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.
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 (or if it collapses while it cools) — this is normal and it all gets covered with whipped cream in the end.
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.
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).
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.
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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.
Ingredients
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)
Instructions
- 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.
- 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.)
- 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.
- 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.)
- 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.
- Note: If you don't have superfine sugar, place regular granulated sugar in a food processor and pulse until fine, about 30 seconds.
- 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: 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, Edamam.com. 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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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?
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 Iris, I’m sorry, but I don’t know where to find a kosher for Passover mascarpone :(.
https://www.nigella.com/ask/substitute-for-mascarpone-in-tiramisu
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.
Mary
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?
thanks!
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?
Thanks
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…..
Thanks!!
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!!