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Chocolate Pavlova

Chocolate Pavlova

  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    2 h 50 m
Olga D

Olga D

Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
  3. Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
  4. Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.
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Reviews

monica c
37

monica c

5/18/2006

Oh my, this is the best!!! Absolutely beautiful to place on any table. Easy to make and soooo impressive to serve. Thanks for sharing this recipe. Don't be intimidated by this recipe, its easy and well worth the effort.

LMW
31

LMW

6/13/2006

This turned out to be a very delicious desert; however, when baking, it did not stay in an 8" circle. After the l l/2 hours it had spread to over a foot and down over the edge of the cookie sheet. I had to serve it by cutting it in pieces (which was very messy--the top kept cracking) and then putting the whip cream and strawberries on. I'd like to know how to keep it from spreading so much.

carolphillips
29

carolphillips

9/23/2008

I have made pavlovas for years and was keen to try this but it was a disaster, I knew it was going to spread because after adding the chocolate it lost it's stiff texture and became too soft and it spread like a big pancake, can anyone let me know why this might have happened.

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