Strawberry Topped Chocolate Pavlova
Strawberry Topped Chocolate Pavlova with mascarpone cream and sweet, ripe strawberries is an exquisite summer dessert that is amazing with seasonal berries!
A crisp meringue shell with a marshmallow-like interior is the delicious base for this sweet berries and cream Pavlova Recipe!
Why You’ll Love this Pavlova Recipe
- It makes a beautiful, elegant presentation with the chocolate meringue shell, billowy white whipped cream, and vibrant red strawberries.
- It’s just as delicious as it looks!
- My friends had never seen nor eaten a pavlova until I served this. You will wow your guests by serving a pavlova dessert.
Frequently Asked Questions
What Is a Pavlova?
A pavlova is a large meringue covered with cream and fruit. It was named for Anna Pavlova, the famous ballerina who visited Australia and New Zealand in the 1920s. Both countries would love to take credit for inventing the recipe. New Zealand seems to have gotten the edge in this contest as they have the first published recipe from the 1920s It wasn’t until 1940 for Australia’s first cookbook entry.
How Does a Meringue Differ from a Pavlova?
Pavlova and Meringues are both egg white desserts. Meringue cookies, though, have a completely different texture compared to a pavlova. The cookies are crisp all the way through and will melt in your mouth. A pavlova has what Nigella Lawson calls “a squidgy” interior, chewy and marshmallow-like. The exterior of a pavlova, though, is crisp.
My mom constantly 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 were huge influences as well.
Our dining room table always had a colorful tablecloth and a hodgepodge of candles that 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. My mom’s version was 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.
Bill grew up with a family favorite meringue dessert, too. It took me a while to decipher his memories of his mom’s “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.
Chocolate Pavlova Recipe
The first pavlova I ever made was Nigella’s chocolate pavlova with raspberries (recipe link below). 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 was 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 Making a Perfect Pavlova
- PRO-Tip: Your egg whites must be at room temperature for the best volume.
- PRO-Tip: 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.
- PRO-Tip: Do not overbeat your egg whites (they should never look dry) or your pavlova will crack.
- Never beat your whites higher than low or medium. This takes patience, but over whisking will cause your pavlova to crack and collapse.
- Add your sugar slowly. Begin when the egg whites just become soft and foamy. If you feel any granules of sugar in your meringue, it will cause your baked pavlova to weep (develop water droplets on the surface). This can also occur when baking on a humid day.
- PRO-Tip: Use a dab of the egg white mixture under each corner of the parchment paper so it adheres to the baking sheet.
- After the hour of baking, turn off the oven, open the door, and let the meringue cool off in the oven. PRO-Tip: If you decide to store the pavlova in the oven, put a reminder note on the oven door so you don’t accidentally turn on the oven (been there, done that!).
You Might Also Like:
- Strawberry & Mascarpone Pavlova Recipe from Saving Room for Dessert
- Banoffee Pie Pavlova from Foodness Gracious
- Berry Pavlova with Lemon Whipped Cream from A Beautiful Plate
- Strawberry Pavlova
- Chocolate Raspberry Pavlova
- And for Christmas, try this beautiful Wreath Pavlova
- More of the Best Dessert Recipes
This recipe was first shared in March 2015. A video plus new text were added in 2020.
- 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, then 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 it within the 9-inch circle. Smooth top and edges with an offset spatula.
- Place in oven and immediately decrease the temperature to 300º.
- Bake for 1-1¼ hours till dry on edges and top. Pavlova will appear cracked.
- Turn off the oven, open the oven door, and allow it to cool completely.
- To serve, carefully flip onto the serving plate. Whip cream with powdered sugar, vanilla. Fold in mascarpone. Top pavlova with whipped cream, then sliced strawberries.
Make sure all your utensils are free from oil and grease or the egg whites won't whip properly. This includes contamination from egg yolk, which contains fat.
Recipe adapted from Nigella Lawson.
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Serving Size:1 slice
Amount Per Serving: Calories: 443Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 74mgSodium: 196mgCarbohydrates: 49gFiber: 2gSugar: 45gProtein: 5g