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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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.
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.
So good! Made it few times for family gatherings and everyone loved it. Very light! Perfect dessert after a meal.
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.
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?
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!
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!
Thanks so much!
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.
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!
Great to know, Jenn. Thanks a million. So helpful!
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!
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?
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!
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.
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…
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?
Mmm… following recipe exactly.. except for the timing.. strange..
Could it be that I didn’t bring eggs to room temp??
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.
Easy to make and tasted delicious!
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!
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:)
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?
Hi Hanh, I think you could get away with cutting the sugar by about 1/4 cup without impacting the texture. Hope you enjoy!
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?
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?
Definitely!
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.