With its crisp shell and marshmallow interior, this Strawberry Topped Chocolate Pavlova with mascarpone cream and sweet ripe strawberries will thrill whoever gets a slice!
My First Pavlova
Sometimes the best recipes come from a place in the heart. I’ve been reflecting on how my mom inspired me. It was more by example than anything. She put her family first. She filled our home with art and music. I loved falling to sleep with the echoes of Bach rising through the rafters. Her love of food and a beautiful plate was a huge influence as well.
Our dining room table always had a beautiful tablecloth and a hodgepodge of candles which were lit even for a weeknight dinner. Milk went into a pitcher and she made sure our meal was colorful. You’d never see white cauliflower served with pale mashed potatoes and a gray slice of pork loin. She remained an artist in all aspects of her life.
She made us pavlova before I ever knew the culinary term. It was a large meringue covered with lemon curd and whipped topping. There was always a second pavlova hidden away in the deep freeze. My three sisters and I were never scolded for helping ourselves to the spare.
The Melding of Families
In a way, Bill and I were raised in similar households–strong Catholic families, siblings, loving parents with over 100 years of marriage between the two couples, and Midwest values. But when it came to food, we were night and day.
At the hubby’s childhood home, it was always meat and potatoes, and pizza was a snack, not a meal. His dad liked ordinary vegetables: peas, corn, green beans and carrots. My dad would eat nearly anything (but had nightmares about his mom’s oxtail soup), and my mom loved experimenting with ethnic dishes like baklava, moussaka, paella, matzo ball soup, profiteroles and eggrolls.
But there was one dessert where our worlds intersected: meringues. It took me a while to decipher his memories of “sham-tortes,” which ended up being plain ol’ meringues topped with fruit and cream. And then you have my mom’s lemon on a cloud creation.
Strawberry Topped Chocolate Pavlova
The first pavlova I ever made was chocolate. I added some cocoa powder and semisweet chocolate to the meringue, then topped the crispy shell with a heavenly cloud of whipped cream and loads of ripe red raspberries. The family was instantly smitten.
The recipe morphed. Any kind of berries were fair game. And then I added some mascarpone to the cream topping. It was now even more swoon-worthy. When I hit the market this week, the raspberries were sad and pale, but the strawberries were luscious and fragrant. A strawberry topped chocolate pavlova would be on our menu. Another winner!
Tips for a Perfect Pavlova
- Your egg whites must be at room temperature for the best volume.
- Your bowl and beaters must be scrupulously clean. Any speck of oil will prevent the whites from beating properly.
- In the same vein, there must be no egg yolk in the whites. The fat in the egg yolk will also prevent the whites from beating properly.
- Use superfine sugar to help the sugar dissolve into the whites. You can make your own by whizzing regular, granulated sugar in a food processor.
- Do not overbeat your egg whites (they should never look dry) or your pavlova will crack.
- After the hour of baking, turn off oven, open the door, and let the meringue cool off in the oven.
More Splendid Recipes and Wine Pairings
- Baked Cavatini by Magnolia Days
- Italian Noodle Casserole by Cupcakes & Kale Chips
- Gnocchi with Butternut Squash and Spinach by Ruffles & Truffles
- Lasagna Rolls by Casa de Crews
- Lemon Risotto by The Messy Baker
- New Orleans Red Beans and Rice Soup by The Weekend Gourmet
- Pan Seared Ribeye with Homemade Compound Butter by Big Bear’s Wife
- Portuguese Steak & Eggs – bife com ovo a cavalo by Family Foodie
- Roasted Garlic Cheese Fondue by The Girl In The Little Red Kitchen
- Reuben Mac and Cheese by Bobbi’s Kozy Kitchen
- Spicy Pesto Shrimp Primavera by Flavor Mosaic
- Spinach Artichoke Pizza by Life Tastes Good
- Spinach Rice Casserole by Shockingly Delicious
- Boston Cream Pie by Serena Bakes Simply From Scratch
- Chocolate Pavlova by That Skinny Chick Can Bake
- Grandma’s Lemon Bars by Alida’s Kitchen
- Mom’s Apple Crisp by Peanut Butter and Peppers
- Vanilla Cupcakes with Lemon Curd Filling and Lemon Buttercream by The Redhead Baker
More Pavlova Recipes You’ll Love:
- Strawberry & Mascarpone Pavlova Recipe from Saving Room for Dessert
- Strawberry Pavlova from That Skinny Chick Can Bake
- Banoffee Pie Pavlova from Foodness Gracious
- Chocolate Raspberry Pavlova from That Skinny Chick Can Bake
- Berry Pavlova with Lemon Whipped Cream from A Beautiful Plate
Used in This Recipe:
- KitchenAid 5-Qt. Artisan with Glass Bowl
- 3.5 Cup Mini Food Processor
- Half Sheet Pan, 13″x18″
- Parchment Paper Baking Sheets
Chocolate Pavlova #SundaySupper
A large cocoa meringue topped with whipped mascarpone cream and sliced ripe strawberries
- Prep Time: 20 mins
- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 35 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian, New Zealand
- 6 egg whites, at room temperature
- 1/4 teaspoon salt
- 1 1/2 cups superfine sugar (I whiz granulated sugar in the food processor for a minute or so)
- 1/4 cup good quality cocoa powder
- 1 teaspoon raspberry or balsamic vinegar (I used black currant balsamic vinegar)
- 1/2 teaspoon vanilla extract
- 2 ounces semi-sweet chocolate, finely chopped
- 1 1/2 cups heavy cream
- 1/2 cup Mascarpone cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 4 cups sliced strawberries, gently tossed with a tablespoon of sugar
- Preheat the oven to 350º. Line baking sheet with parchment. Draw a 9-inch circle on parchment, the flip the paper over. Set aside.
- Beat the egg whites till soft peaks form. Add salt, then slowly add the sugar, while continuing to beat, until meringue is stiff and glossy. Sift cocoa powder over the meringue, then add vinegar, vanilla and chopped chocolate. Fold well till combined.
- Pile the meringue onto the baking sheet, keeping within the 9-inch circle. Smooth top and edges with an offset spatula. Place in oven and immediately decrease temperature to 300º. Bake for 1-1¼ hours till dry on edges and top. Pavlova will appear cracked. Turn off oven, open oven door, and allow to cool completely.
- To serve, carefully flip onto serving plate. Whip cream with powdered sugar, vanilla. Fold in mascarpone. Top pavlova with whipped cream, then sliced strawberries.
- Trans Fat: 0