Decadent Chocolate Raspberry Pavlova
A rich and elegant pavlova dessert featuring a chocolate-infused meringue base topped with whipped cream and fresh raspberries. Perfect for any occasion, this dessert combines a crisp shell with a soft marshmallow center and a burst of fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Australian
Ingredients
- 4 large egg whites, room temperature
- 1 cup (200g) granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon white vinegar
- 1 cup (240ml) heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups (225g) fresh raspberries
- ¼ cup (30g) dark chocolate shavings (optional)
Instructions
- Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 7-inch (18cm) circle to guide your pavlova shape.
- Separate the egg whites carefully, ensuring no yolks get in. Place the whites in a clean, dry bowl.
- Beat the egg whites on medium speed until soft peaks form, about 2-3 minutes. Gradually add granulated sugar, one tablespoon at a time, beating on high speed after each addition until glossy and stiff peaks form.
- Sift together the cocoa powder and cornstarch, then gently fold them into the meringue along with the white vinegar using a rubber spatula.
- Transfer the meringue onto the parchment inside the circle, shaping it into a slightly hollowed disc with higher edges.
- Bake for 45-50 minutes until the outside is dry and crisp but still soft inside. Turn off the oven, prop the door slightly open, and let the pavlova cool completely inside.
- While the pavlova cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once cooled, gently spoon or pipe the whipped cream onto the pavlova base. Top generously with fresh raspberries and scatter dark chocolate shavings over the top.
- Serve immediately for best texture and freshness. If needed, keep refrigerated and assemble just before serving.
Notes
Use room temperature egg whites for better volume. Add sugar slowly to ensure a glossy, stiff meringue. Bake at low temperature and cool pavlova inside the oven with door ajar to prevent cracks. For dairy-free, substitute heavy cream with full-fat coconut cream and egg whites with aquafaba for a vegan version. Fresh raspberries are best on the day of serving. Store meringue base separately to avoid sogginess.
Nutrition
- Serving Size: 1 slice (approx. 1/8
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
Keywords: pavlova, chocolate pavlova, raspberry dessert, meringue dessert, easy pavlova recipe, chocolate raspberry pavlova, gluten-free dessert, dairy-free pavlova option