Chocolate Pavlova Recipe: How to Make Chocolate Pavlova
Written by MasterClass
Last updated: Apr 30, 2024 • 3 min read
Chocolate pavlova is a gluten-free dessert that’s chewy, crispy, airy, and chocolatey—and sure to be a hit at your next dinner party.
Learn From the Best
What Is Pavlova?
Pavlova is a baked meringue dessert made from sweetened egg whites slowly baked at a low temperature. The low temperature and slow baking time create a chewy-crisp texture on the exterior, with a soft, marshmallowy center. Finished pavlova, sometimes called “pav” for short, is topped with whipped cream and fresh fruit. Chocolate pavlova is made by folding cocoa powder into the whipped egg whites. It yields a denser, almost brownie-like meringue that pairs exceptionally well with raspberries.
Where Did Pavlova Originate?
Pavlova is popular in New Zealand and Australia, where it is said to have originally been created by chefs for Anna Pavlova in 1926, a famous Russian ballerina touring throughout the two countries at the time. There is still a great debate about which country invented it first.
5 Tips for Making Chocolate Pavlova
Whether it's your first time making pavlova or you're a total expert, these tips can lead you to the perfect pav.
- 1. Fold in the cocoa powder. Cocoa powder contains about 8 percent fat, and if you've made meringue before, you know that fat can cause the egg foam to be unstable. To ensure stability, fold the cocoa powder into the meringue after whisking the egg whites and sugar together.
- 2. Don't pipe the meringue. When making meringue cookies, a piping bag can make perfect circles for dacquoise or sweet meringue kisses. When it comes to pavlova, piping isn't necessary since the goal is to form a circle with a small dent for the toppings. Chocolate pavlova, in particular, will lose definition when baked, so there's no reason to pipe out any designs.
- 3. Add extra chocolate. A little bit of cocoa powder in your chocolate meringue isn't going to provide intense chocolate flavor. For chocolate lovers, swap the whipped cream for dark chocolate mousse, add a bit of chopped chocolate to the meringue mixture, or top the pavlova itself with bittersweet chocolate curls.
- 4. Make your pavlova mini. Mini pavlovas are easier to serve than traditional pavlova. Just draw several smaller circles on your parchment paper instead of one big one to measure out the mini pavlovas.
- 5. Experiment with flavors. For a subtle variation on the classic chocolate raspberry pavlova, add a little mascarpone or crème fraîche to the whipped cream, or fold some balsamic vinegar into the meringue mixture along with the cocoa powder.
Chocolate Pavlova Recipe
makes
prep time
1 hr 30 mintotal time
3 hr 30 mincook time
2 hrIngredients
- 1
Preheat the oven to 250 degrees Fahrenheit.
- 2
Draw an 8-inch circle on a piece of parchment paper and place the ink-side down on a baking sheet.
- 3
In the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites until soft peaks form.
- 4
While mixing, add cream of tartar and sugar little by little and continue whisking until stiff peaks form.
- 5
Sift the cocoa powder over the egg white mixture and use a rubber spatula to fold in the cocoa powder gently. Do not overmix.
- 6
Add a small spoonful of the meringue mixture to the four corners of the baking sheet to keep the parchment paper from sliding around.
- 7
Using a rubber spatula, spread the meringue mixture over the parchment circle, creating a dip in the center of the meringue. This dip is where the filling will go.
- 8
Bake until dry, about 2 hours.
- 9
Turn off the oven and let the meringue cool in the oven, about 1 hour.
- 10
Meanwhile, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using an electric mixer, whisk heavy cream with vanilla extract until soft peaks form.
- 11
To assemble, spoon the whipped cream into the center of the pavlova and top with fresh raspberries.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Dominique Ansel, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Gordon Ramsay, Alice Waters, and more.